Operated vineyard surface: 5.6 hectares
Exposure: South
Soil: : brown clay-limestone
Location : Aux Boutières, Sorbins and Croquamot (Pommard)
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 months in new oak barrels (20%), in oak barrels of one or two years (30%) and in stainless-steel vats.