Vinified in a gravity-fed winery, this cuvée was made with the minimal intervention and without additional sulphur. The perfectly ripe and healthy grapes were hand-harvested and manually sorted. The whole bunches were gently pulled into the fermenters without the use of a pump. Fermentation started naturally with a seven-day cold soak, using indigenous yeasts from the vineyard. During fermentation, several "pigeages" or cap submersions took place. Skin contact maceration followed, lasting for a couple of days, before the wine was racked by gravity into barrels. Matured for 11 months in French oak barrels in the 17th century cellar. The wine was not fined or filtered prior to bottling, to preserve the natural qualities of the wine.

A perfumed and elegant expression of Gevrey-Chambertin with violet and smooth red cherry notes and a lovely freshness.