This 1er Cru is located on the north-eastern side of the village and is characterised by clay on limestone-filled soil. Grapes were crushed with the feet to release enough juice to start the alcoholic fermentation, triggered by natural yeasts. The entire fermentation takes around three weeks. The wine is then put into barrels of which 30% is new. Before filling, it is lightly sulphured but not filtered or fined.