The parcels are situated on the north-west side of the Hill of Corton. The very poor soil is made up of marly limestones with clay. Half of the vines are more than 50 years old. Grapes are pressed slowly to conserve all their aromatic finesse. After a light settling, musts ferment in vat, without yeast addition and at controlled temperature. The malolactic fermentation occurs naturally during winter. Thereafter, the wine stays on its lees until spring, before being taken off the lees and blended. Bottled with light filtration. Fresh and elegant fruit, supported by great vivacity. The palate offers immediate pleasure with its notes of white flowers.