From the lieu-dit of Mainbey high up in the Hautes-Côtes de Beaune behind Pernand-Vergelesses in the commune of Fussey. Old vine Aligoté, trained on high wires, with wide-spaced rows. Grapes were picked over several passes, selecting the ripest skins each time.
Hand-picked, half of the grapes were placed as whole clusters in a sealed tank for acarbonic maceration, the other half was destemmed and macerated with its juice. After nine days, both macerations were pressed and combined to continue fermentation, with no additions, temperature control nor SO2. The wine sat on full lies , undisturbed for 11months before being bottled. A light filtering and minimal effective SO2 added before bottling.
