Grapes are harvested at full maturity from vines 55 years old on average; they are destemmed and fermented immediately after pressing. Distillation takes place around one month after harvest (during autumn/early winter) in the estate's two traditional copper stills. The Marc is then aged 2- 4 years in special old oak barrels.
These barrels come from other biodynamic estates in Burgundy (such as de Montille, d'Angerville, Leflaive, La Soufrandière, etc.). They housed white wine for at least 7-10 years, and as a result, they bring aroma and complexity, but without an abundance of tannins.
Aromas of almonds, vanilla, caramel, lemon peel and spice are met with honey and floral notes. It boasts complexity with a creamy, round texture and elegance.
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