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 Jean’s neighbors' vineyards. These cisterns supply the fountains in the village of Chambolle. Sorted, 12 to 20-day fermentation and maceration in stainless steel. Fermentation started with an ambient yeast pied de cuve. Aged for 23 months in 120 and 550 L sandstone vessels> SO2 added as needed, typically before racking or bottling, 30 ppm total SO2.