The estate owns several plots of Vosne-Romanée premier cru, for a total of around three hectares, which it cultivates using sustainable farming methods, very close to organic. The age of the old vines varies between 50 and 90 years. The hand-harvested grapes are rigorously sorted, with 5 to 20% being left out, then destemmed and cooled for a short pre-fermentation maceration. Fermentation in stainless steel vats lasts a little over two weeks, punctuated by punching down and pumping over. After pressing, the wine is barreled in two-thirds new barrels for aging for about a year. The wine is bottled without fining or filtration.
On tasting, it reveals a ruby color, a bouquet of black fruits, rose and spices, wrapped in a subtle woodiness. The fresh and fleshy palate shows great persistence. A wine that can evolve for several years in the cellar and will sublimate a leg of lamb.