The harvest is entirely manual, the pressing is done in Verzé in the buildings bought at the same time as the vines. The musts are transported every day after decanting to Puligny-Montrachet for fermentation and aging, under the watchful eye of the Domaine Leflaive technical team. The vinification is done in vats, and the aging lasts from 15 to 16 months. The resulting wine is a wine of great purity, both floral and mineral, which gives off a lot of energy and liveliness. Pressing: Long and soft pneumatic, 12 hours decantation then settling. Fermentation: concrete egg-shaped vat as well as an oak barrel. Aging: 12 months in fermentation containers then 4 months in stainless steel tanks. Homeopathic bonding and very light filtration if necessary.
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