It comes from 80% Pinot Noir and 20% Chardonnay grapes grown in old vines located in soils classified as Premier Cru in Vertus; the forty-year-old vines have their roots on soils composed of rendzina overlying layers of chalk. The grapes are harvested by hand selecting only the best grapes that will be pressed to provide the cuvèe fruit of the first pressing. The vinification of the base wines, which includes three different vintages and 40% of reserve wines, requires a stop on the lees for 7 months in steel (75%) and used wood (25%), no addition of SO2 is required. Subsequently the wine rests in glass for over 30 months without adding sugars.
Ready to drink wine, it evolves for a few years.
Taste it at a temperature of 7 ° C on Gragnano mezze sleeves with salamella and porcini mushrooms with black truffle.