From mid-slope parcels in Clos de Bze on very shallow, stony limestone with marl; farming is organic in practice. The fruit is hand-harvested and rigorously sorted. Fermentation is spontaneous in tank after a brief cold soak, with mostly destemmed berries and a measured proportion of whole clusters depending on the vintage, and extraction kept gentle. levage runs 1618 months in French oak with roughly two-thirds new barrels; bottling is done with minimal handling (no fining and only a light filtration if needed).

Arrives September, 2025.