This Pinot Noir comes from old vines that are around 50 years old, carefully cultivated on a historic plot called "Les Combes." This terroir enjoys a privileged location at an ideal altitude and southeast exposure on deep clay-limestone soils dotted with fine marl. This composition gives the grapes exceptional aromatic complexity and optimal ripeness, a direct legacy of the immediate proximity to the rich soils of the famous Clos Vougeot, with which it shares certain characteristics.

High-altitude Chardonnay (360 m in Arcenant), biodynamically farmed and aged for 18 months in old barrels without additives.

Energetic on the palate, with slightly toasted floral notes and a very distinct salty finish.

A taut, precise white wine, to be decanted young or kept for a few years.

Terroir of Curtil Vergy (Hautes Côtes de Nuits) on clay-limestone and white marl. Direct pressing and fermentation in Clayver Ceramics and 500L barrels.

Limited to 1 bottle per customer

Old vines from Comblanchien (over 60 years old), whole harvest, aged for 18 months without intervention.
Black fruits, kirsch, spices, fine tannins and depth typical of the Côte de Nuits. A structured but vibrant red, to drink now or lay down.

The Morey-Saint-Denis appellation is one of the smallest in the Côte de Nuits in terms of area, covering a total of about 100 hectares. It is nonetheless rich in climats, with 20 Premiers Crus and 5 Grands Crus. Clos Solon is a vineyard plot with several distinct geological formations, making it particularly interesting to vinify separately from other cuvées.

Cyprien Arlaud’s Nuits-Saint-Georges is made from grapes grown in several specific vineyard sites, all located north of the town: “Chouillet,” “Charmottes,” and “Argillats.” The grapes are hand-harvested. The harvest is sorted by hand on a sorting table. The grapes are transferred to the vats by gravity. Fermentation takes place in open vats. Spontaneous fermentation is carried out by the yeasts naturally present on the berries. Long pressing, indigenous yeasts. Vinification lasts between 20 and 25 days.

Pinot noir, Hautes Côtes de Nuits sur le village de Chevrey

Limited to 1 bottle per customer

Terroir based on clay-limestone soil and white marl. 80% whole Pinot Noir grapes. Cold pre-fermentation for 3 days, fermentation for 15 days in stainless steel vats, slow pressing and transfer to 228L barrels. Aged for 11 months.

Limited to 3 bottles per customer.

This Gevrey-Chambertin village is produced on 12 parcels, a veritable mosaic of the village's soils (limestone, clay, alluvium, etc.).

With its classic style, this wine has a discreet nose of pretty black fruit (blackberries, blackcurrants) and, from the first taste, shows its true muscular, structured personality.