The rich and ripe character of the grapes is accentuated by the Bathonian origin with deep soils composed essentially of marl and blue clay. The steepness of the slope (30%) obliges us a manual cultivation of this plot. This terroir was first vinified separately in 1992 and expresses the generosity of the Chardonnay grape at its full maturity from southern Burgundy.

To respect the integrity of the grapes we prefer handpicked grapes and special care is given to the transport and conveying until the presses (whole bunch pressing). We use pneumatic presses with graduate progressive pressing (limiting rebechage), adapted to the quality and maturity of each harvest. The juice is pumped into stainless decantation tanks (débourbage). After 12 hours of static rest, we separate the clear juice from the top and eliminate the remaining depot of the tank (heavy bourbes). The clear juice goes from decantation directly into the barrels at the Château-Fuissé. We favor the wild yeast and a spontaneous start of the alcoholic fermentation. Our cellars are equipped with a control system for the temperature and the hygrometry. The choice of our barrels, their origin, and the choice of using only new barrels for this wine, remains personal and is based on our gustatory experience. Our choices vary and adapt to vineyard and vintage character. The use of barrels is associated to our typical Burgundian vinification ‘on the lees’. This practice brings the lees back in suspension (batonnage) and helps the decomposition or autolysis of the yeast cells. It brings “fatness” into the wine as well as distinctive aromas of its terroir. According to the acid/alcohol balance of the vintage and the judgment of our winemaker Antoine Vincent, our wines normally go through full malolactic fermentation. If necessary, the wines are fined with bentonite (natural clay) followed by a light filtration.