Gevrey-Chambertin Clos Village

Terroir, Climate, Soil

Soils are brown calcite and brown limestone, with some marl covered with scree and red silt from the plateau
Vines are planted at 0.22 hectare

How the wine is made

35% whole bunch with wild yeast fermentation
Pre-fermentation cold maceration
Punch down 3-4 times per day
Estate bottled, no fining or filtering
Aging: 30% new wood oak barrels for 16-18 months

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