Origins:

- Grape variety: 100% Pinot Noir

- Soil: Argilo-calcareous

- Yield: 35 hl/ha
 
Vinification: The grapes are harvested by hand. .The red grapes are sorted directly on the vine, and then destalked and lightly crushed. The fermentation temperature is kept at 28 to 30ºC. The pigeage and the remontage  are done twice daily. At the Domaine, the pigeage is still done with the foot. The maceration and fermentation period (cuvaison) is around 10 to 15 days.  After the wine has drained out of the vats, we press it lightly and then mix together the freerun juice and the press juice.
Ageing: All our wines go through their malolactic fermentation during élevage. So as to preserve the delicacy of the aromas, our wines are partly matured in oak casks. The elaboration of the Domaine’s wine-making process combines Burgundy tradition with the science of modern oenology. The vinification method remains traditional.
Ageing potential: A robe ranging from cherry ruby to dark garnet. Aromas of small black and red fruits make up the bouquet bouquet. The initial contact is supple and round. The body is consistent and well structured, and the tannins do not dominate the fruit. The “chewiness” and the tannins produce a complex palate. Persistence, aromas lasting from the nose to the delicate  finish.  
Gastronomy: Serve at between 14 and 16°C Accompanies entrées (pie, hot pâté, eggs in red wine sauce), small feathered game (thrush in vine leaves, partridge with cabbage, quails with blackcurrants), salami, duck à l’orange, rabbit chasseur or lamb. The cheeseboard: soft cheeses, Reblochon, Cîteaux, Brillat-Savarin and Epoisses.