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-Poussard. 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.