Sourced from parcels with clay and limestone subsoils, topped with alluvial soils and surface pebbles in Les Dionnières, alongside the famed terraces of rounded stones in Le Méal, this wine reflects the strength and character of its remarkable sites.
The grapes are fully destemmed before fermentation, with maceration taking place in concrete vats for around four weeks, depending on the vintage. Concrete is used to moderate temperature changes during fermentation, allowing for a slow, steady extraction. Gentle pump-overs and punch-downs build structure, colour and depth while preserving balance.
The wine is then matured in oak barrels for 14 to 16 months, depending on the vintage, with 10% new oak. This élevage brings shape and complexity, while allowing the fruit and vineyard character to remain at the fore.