Assemblage au pressoir de 3 lieux dits. Chardonnay 85 %, pinot noir 15 % (couleur rosé). Vendange manuelle en cagettes. Levures indigènes, non filtré. Sol argile bleu 60 % et calcaire peu profond.

30 ares on a hillside, 30 years old. Hand-picked in crates.

Native yeast, unfiltered.

Shallow chalky soil (same plot as Vézelay).

Pinot Noir parcel in the "Côtes d'Auxerre" appellation. Hand-harvested in 20kg crates. 70% whole grapes, 30% destemmed. 18-day maceration. Aged 6 months in stainless steel vats.

70 ares en coteau, âgée de 30 ans. Vendange manuelle en cagettes. Levures indigènes, non filtré. Sol calcaire « qui tire vers la crai » peu profond (même parcelle que les ctx Bourguignon).

Produced from the "Hâtes" parcel in the commune of Lain on a clay-limestone plateau with Kimmeridgian subsoil. 50% whole grapes and 50% destemmed. Two weeks of maceration with gentle extraction. Aged 6 months in barrels of several wines.

Certifié agriculture biologique. 1 ha en coteau, âgée de 28 ans. Vendange manuelle en cagettes. Levures indigènes, fermentation grappes entières, non filtré. Sol calcaire peu profond.

Pinot noir vines located in the commune of Saint-Bris, planted at an altitude of between 210 and 250 m.

Fermentation of whole bunches in a truncated wooden vat. Fermented with indigenous yeasts and vinified without any inputs.

The grapes infuse. Light pumping over and punching down ensure gentle extraction. Total maceration of 2 to 3 weeks. Aged for one year in 12-18 month Burgundy oak barrels.