| Origin |
"Les Gréchons et Foutrières", Ladoix-Serrigny, Cote d'Or |
| Soil composition |
Rather clayvey and calcareous, steep slope and rich in pebbles. |
| Harvest |
Second decade of September. Destemming total carried out. |
| Vinification |
Must settling for 24 hours, cold pre-fermentation. Alcoholic fermentation in wooden vats, spontaneous (withouit yeast). Malolactic fermentation in wood, spontaneous, usually during nex spring. |
| Ageing |
11 months in 228L pièce (25% new). |