This site is characterised by shallow soils over ochre Kimmeridgian marly limestone typical of Chablis, with pebbly limestone containing fossilised oysters known as Exogyra virgula. In places, veins of blue clay contribute to the wine’s renowned mineral character. Viticulture follows a balanced approach to pest control, with soils maintained through regular ploughing.

Vinification involves pneumatic pressing, followed by natural enzymatic settling for 12 to 24 hours at around 15°C, then fermentation with indigenous yeasts in a combination of stainless steel vats and barrels. Malolactic fermentation is carried out systematically, with assemblage after 8 to 10 months, fining if required, light filtration and bottling.

The wine shows a fine, complete aromatic profile driven by minerality and white fruits, alongside notes of white flowers, anise, menthol, brioche and sweet spice. The palate is vibrant and precise, extended by a saline, oyster-shell and flinty character, never aggressive but always focused. With 5 to 7 years of age, aromatic persistence deepens, revealing greater power while retaining linear minerality, and after around 15 years it develops remarkable and complex depth, standing as one of the great expressions of the Premier Crus.