Crafted from 40-year-old vines in one of Pommard’s most esteemed Premier Cru sites, bordering Volnay’s premier vineyards. The fermentation and aging are thoughtfully executed: manual harvest, followed by a 5-day cold pre-fermentation maceration and 15-day alcoholic fermentation with 50% whole-cluster inclusion. Matured for 14 months in barrels, then 2 months in stainless steel, with the use of 228L barrels (30% new). Gentle filtration and minimal sulfur are applied at bottling.