From two plots in the commune of Chambolle-Musigny at the base of the hillside, planted in the 1940s. Bresse marl soils, composed of calcareous silty clay with few stones. Both plots produce small, concentrated grapes, often millerandé. One is pruned with Cordon de Royat and the other with Guyot-...
Planted in 1992 a the top of the slope, east-facing, at the outlet of the Combe de Chambolle which brings a cooling nighttime influence. Sandy clay soil with fine limestone pebbles, interspersed with impermeable marl outcrops. Water flowing from this hillside is collected in old cisterns located in...
Planted in 1992 at mid-slope, east-facing, at the eastern outlet of the Combe de Chambolle. Loamy soil with abundant limestone pebbles. The grapes come from three plots within Les Feusselottes: a strip along a limestone fault with very shallow soils and paving-stone-sized blocks; a deeper, clay-...
At the base of a slight south-facing slope, at the edge of the valley of the Hautes-Cotes de Nuits, planted in 1964. “Argillas (from the Latin argilla, ‘clay’) is indeed very clay-rich and lies on the floodplain of a nearby river. Here, the etymology of the lieu-dit refers not to the soil’s nature...
Strawberry-driven amaro made from strawberry wine and distillate, layered with botanicals like gentian and coconut, quassia jasmine and rose. Bright, bittersweet and actaully tastes like strawberries, not "strawberry flavor"
Vibrant, bittersweet blood orange aperitivo built from just-picked American blood oranges, macerated with botanicals like quassia, pink peppercorn, and cardamom. Bright and zesty, but with enough grip to hold it's own in spritzes and negroni riffs.
Mango-chile liqueur inspired by a mango paleta with chile. Whole Fresh mangoes macerate for months with ancho, pasilla and arbol peppers, on a lime-driven spirit base. Great as a tropical fruit and spice modifier.
Smoked pineapple spirit made with whole pineapples roasted in fire pits. Works as a smoky pineapple stand-in anywhere you'd normally reach for mezcal or aged rum.
A smoky, sunchoke-based spirit. Sunchokes are smoked and steamed in firepits, co-fermented with New York honey, then distilled into a nutty, earthy and quietly coastal spirit.
