A blend of parcels from the villages of Meursault, Volnay, and Monthelie from vines averaging 40 years old. One of the staples of the Bourgogne lineup here, natural yeast fermentation, manual punch-downs, and pumping are used during maceration. After pressing, juice wine is transferred to older oak barrels, where it ages for 10-15 months. No filtration in order to preserve the typicity of the terroir and expression. It is great with many foods and has the potential to age for five years.