91/100 – Bourgogne Aujourd’hui
16/20 – Bourgogne Aujourd’hui
88-91/100 – Jasper Morris
16/20 – Bourgogne Aujourd’hui
92/100 – Jasper Morris
90-93/100 – Allen Meadows
16/20 – Bourgogne Aujourd’hui
90-93/100 – Allen Meadows
90-92/100 – Jasper Morris
17,5/20 – Bourgogne Aujourd’hui
90-93/100 (4/5 stars) – Jasper Morris
16/20 – 92/100 – VertdeVin Magazine
17/20 – Bourgogne Aujourd’hui
94/100 – VertdeVin
89-91/100 – Jasper Morris
Gold Medal – Concours Général Agricole de Paris
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
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