Terroir:
Meursault is regarded as one of the top three villages for white wine in Burgundy, neighboring Puligny to the south. Its soils are composed of ancient limestone. The wines typically show a golden hue, with aromas of roasted almonds, hazelnuts, elderflower, white blossoms, ferns, lime, verbena, butter, honey, citrus fruits, and a pronounced mineral character. Ripe fruit and refined acidity come together in perfect harmony.

Winemaking:
Since 2002, the vines have been trained using the high trellis method. In 2003, whole-cluster fermentation was introduced, and by 2006, a gentler juice extraction technique was adopted to avoid grape skin breakage during the process. In recent years, oak barrels crafted by close friend Bruno Lorenzon have been used, achieving even greater integration of flavors. The result is a wine that combines traditional savoir-faire with modern precision: concentrated, fruit-forward, elegant, and beautifully rounded on the palate.

Fermentation takes place in stainless steel tanks for about 20 days, followed by 12 months of aging in oak barrels (10% new). The wine brims with citrus, lemon zest, pear, yellow apple, toasted almonds, and a subtle hint of vanilla. Full-bodied and rich, it offers fine, silky length and a seamless balance between oak and fruit, while showcasing the distinctive character of Meursault.