In the vineyard
There are 14 hectares in total, with 11 dedicated to Pinot Noir and three to Chardonnay. The holdings consist of four red Premier Cru plots (Clos de la Servoisine, Clos Marole, Les Bois Chevaux and Cellier aux Moines) and two white Premier Cru vineyards (also Clos de la Servoisine and En Veau), as well as village Givry of both colours.
Such is the focus on vineyard work that the estate has a large team that works year-round. While not certified, work is all organic with some biodynamic treatments. With sugar and phenolic ripeness now a sure thing with climate change, the estate picks based on acidity. The fruit is sorted carefully in the vineyard, with as much as 40% of the crop discarded if it doesn’t meet the team’s rigorous quality standards.
In the winery
Each plot is vinified separately to preserve an expression of site. For the reds, all the fruit is de-stemmed with a short cold soak and then a two to three-week maceration in stainless steel tanks with automated punch downs.
Fermentation is all with indigenous yeast and the wines all go into barrels from François Frères, with whom the property has long worked. The proportion of new oak has been reduced over the years, and is now on average 50% across the range, with a little more used on the whites in comparison to the reds.