Its terroirs are very close to the Pommard crus, at the bottom of the hill, in a limestone environment, tinged with clay. The soil is well drained and the water does not stagnate.
Vinification and ageing: Manual collection Destemming-crushing: 100% Cooking time: 15 to 18 days Aging in barrels (Vosges & Allier) for 14-15 months
