This red Burgundy is produced from 1.25 hectares of vines planted in 1987, located in the southern part of Nuits-Saint-Georges. The estate practices organic farming, with a manual harvest and careful sorting of the limited yield before it reaches the winery. The vinification process is minimalistic, with fermentation using wild yeasts. A third of the grapes are left in whole clusters, while the remaining two-thirds are destemmed. The wine undergoes a long maturation on lees in oak casks, with 20-30% new wood, allowing the wine to soften. In the glass, it showcases a deep color, red fruit intensity, gentle spices, and strength on the palate.