2024 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Morgeot
Soil Deep soil with predominantly marl and clay
Orientation East And Southeast
Vineyard Yield 9.2 hL/ha
Harvest Dates 24 Sep 2024
Pressing Method Vertical Press
Indigenous Yeast Yes
Maceration 20 days
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types Cher, Tronçais and Cîteaux oak
Oak Toast Level Medium Heat
Bottling Date 5 Dec 2025
Unfined Yes
Production Volume 1,155 bottles
Bottles1,155
Production Details The 0.9888 ha mid-slope parcel is planted at 10,000 vines/ha, with plantings dating from 1934–1989 and Guyot training. It was in Ecocert organic conversion and farmed biodynamically from the 2021 campaign. Grapes were hand-sorted, left uncrushed and gravity-vatted without added enzymes. A five-day cold pre-fermentation maceration at 12–15°C preceded one light pump-over daily. Maturation comprised 14 months in barrels followed by 2 months in stainless steel, with all barrels racked.
2023 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Morgeot
Soil Deep soil with predominantly marl and clay
Orientation East And Southeast
Vineyard Yield 35.8 hL/ha
Harvest Dates 12 Sep 2023
Pressing Method Vertical Press
Indigenous Yeast Yes
Maceration 21 days
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types Cher, Tronçais and Cîteaux oak
Oak Toast Level Medium Heat
Unfined Yes
Production Volume 4,012 bottles
Bottles4,012
Magnums237
Production Details The 0.9888 ha mid-slope parcel is planted at 10,000 vines/ha, with plantings dating from 1934–1989 and Guyot training. It was in Ecocert organic conversion and farmed biodynamically from the 2021 campaign. Grapes were hand-sorted, left uncrushed and gravity-vatted without added enzymes. A five-day cold pre-fermentation maceration at 12–15°C preceded one light pump-over daily. Maturation comprised 15 months in barrels followed by 1 month in stainless steel, with all barrels racked. Magnums were bottled on 2025-02-17; standard bottles were bottled on 2025-02-25 and 2025-02-26.
2022 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Morgeot
Soil Deep soil with predominantly marl and clay
Orientation East And Southeast
Vineyard Yield 40.4 hL/ha
Harvest Dates 30 Aug 2022
Pressing Method Vertical Press
Indigenous Yeast Yes
Maceration 17 days
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types Cher, Tronçais and Cîteaux oak
Oak Toast Level Medium Heat
Bottling Date 6 Dec 2023
Unfined Yes
Production Volume 4,510 bottles
Bottles4,510
Magnums237
Jeroboams20
Production Details The 0.9888 ha mid-slope parcel is planted at 10,000 vines/ha, with plantings dating from 1934–1989 and Guyot training. It was in Ecocert organic conversion and farmed biodynamically from the 2021 campaign. Grapes were hand-sorted, left uncrushed and gravity-vatted without added enzymes. A five-day cold pre-fermentation maceration at 12–15°C preceded one light pump-over daily. Maturation comprised 14 months in barrels followed by 2 months in stainless steel, with all barrels racked. Magnums and jeroboams were bottled on 2023-12-04.
2021 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Morgeot
Soil Deep soil with predominantly marl and clay
Orientation East And Southeast
Vineyard Yield 41.5 hL/ha
Harvest Dates 25 Sep 2021
Pressing Method Vertical Press
Indigenous Yeast Yes
Maceration 21 days
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types Cher, Tronçais and Cîteaux oak
Oak Toast Level Medium Heat
Bottling Date 7 Dec 2022
Unfined Yes
Production Volume 4,798 bottles
Bottles4,798
Magnums200
Production Details The 0.9888 ha mid-slope parcel is planted at 10,000 vines/ha, with plantings dating from 1934–1989 and Guyot training. It was in Ecocert organic conversion and farmed biodynamically from the 2021 campaign. Grapes were hand-sorted, left uncrushed and gravity-vatted without added enzymes. A five-day cold pre-fermentation maceration at 12–15°C preceded one light pump-over daily. Maturation comprised 14 months in barrels followed by 2 months in stainless steel, with all barrels racked. Magnums were bottled on 2022-12-05.
Tasting Notes Ruby colour; very fine nose of red-fruit aromas; delicate palate with refined, silky tannins
Food Pairing Guinea-fowl supreme with tarragon and parsnips
Producer Information
Website
Address
7bis, rue de l'Eglise, 21700 Premeaux Prissey, France
Phone
+33 3 80 62 48 25
Owner
Boisset Family
Cellarmaster
Camille Leynaud-Prince