This hillside slope is formed from Kimmeridgian soils, with more eroded, pebbly limestone soils higher up the slope, deeper and more clay-rich soils lower down, and a distinct band of blue clay in the middle. Viticulture follows a balanced approach to pest control, with soils maintained through regular ploughing.

The wine is made using pneumatic pressing, followed by natural settling and fermentation with indigenous yeasts in a combination of stainless steel and barrel, with full malolactic fermentation and assemblage after 8–10 months before light filtration and bottling.

Often regarded as the great lord of the Grand Crus, it displays exceptional linear structure and power, with a broad aromatic profile combining ripe peach, oyster shell and smoky notes. The palate is fresh, intense and mineral, with subtle reductive, marine characters of lemon, flint and oyster shell, and shows outstanding complexity and ageing potential.