On the slopping terroir of Saint-Aubin, we find soils of deep red clay, the vines are 20 years old.
After harvesting by hand, carried-out when the grapes have reached full maturity, the grapes are gently pressed in a pneumatic press. The must is left to settle overnight and put into barrels, 30% new oak barrels. The fermentation starts naturally using indigenous yeast and bacteria. After being racked 14 months later, the wines undergo a fine filtration using a membrane filter of 5μ and are then bottled by gravity
An accessible wine, which is floral, smooth, quite expressive, with great structure and high levels of acidity which gives it its good length.
6 to 8 years (stored in the right temperature and humidity conditions).