Harvest date: 7th of September 2018. Manual harvest using perforated 20kg crates. A first sorting in the vines followed by a second on the sorting table upon reception in the winery. At the winery: grapes 50% destemmed, put into vats using gravity. Total maceration lasted 18 days including 3 days of cold maceration (12°C). Fermentation using uniquely indigenous yeasts (no oenological additives such as enzymes or tannins). 4 pigeages. Vinification without sulfur. In the cellar: ageing in progress, 30% new barrels made from French oak, lengthily toasted.

Abundance and excellence After a winter that was almost too mild, the vintage was notable for two contrasting periods. Spring was sunny and totally devoid of frost, despite some localized episodes of hail, which had major impact on certain plots on the Côte de Nuits, which were hit in June. Then the summer was dry and hot, blocking the ripening process in places. Picking began early, with exceptionally abundant fruit in tip-top condition, offering the potential for some very fine wines.