Old vines from the vineyard of Les Seurrets, on the plain below the slopes of Pommard, nearBligny-ls-Beaune. The soil is alluvial dolomitic limestone marl over a coarse-grained
limestone bedrock. This is the classic red marl of Pommard, which will deliver spice and fruit inspades and can also result in overly firm tannins. To tame this tendency to firmness we did avery delicate extraction to highlight the aromatics while keeping the tannins fine, onlypunching the cap down twice at the end of cuvaison. After a natural fermentation, with the fruitleft as whole clusters in a concrete tank, of 13 days, the grapes were then slowly pressed in ourbasket press, which released sugar, the wine finishing it’s ferment off skins, adding to thebrightness of the cuve . The wine was then aged for 12 months in a large oak vat, to slowlyround out the wine while keeping freshness. Bottled unfined and unfiltered.