The Burgundy is a challenge for the winemaker because the wine tends to hide its potential again and again and also demands a lot of experience and an "open mind" from the connoisseur. Vinification: multiple and most careful hand-picking of the grapes from our oldest plants, more than 40-year-old vines. Mash fermentation, the wine is not pumped. A good 17 months of aging in new French oak barrels, then bottled unfiltered.