Operated vineyard surface: 70 ares
Exposure: East / South-East
Soil: clay-limestone
Location: bottom of the hillside
After destalking the grapes, the berries are put into the vat for 15 to 18 days of cold maceration and for 5 to 6 days for the alcoholic fermentation. Ageing of 15 to 18 months in new oak barrels (35%), 30% in oak barrels of one year and 35% in oak barrels of two years.
Red meat, Epoisses cheese