With a prime position in the heart of the Butteaux vineyards, this over 60-year-old parcel, whose yields are slowly diminishing, deserves its separate vinification and maturation and delivers wonderful wines worthy of a Grand Cru vineyard.

Kimmeridgian. Left bank. This parcel at the top of the hill is made up of silty, clay soil on the surface. It is moderately deep and very chalky. Moderately steep slope. Very well-ventilated climate. South-south-east exposure. No added yeast, long fermentation using indigenous yeasts, in temperature-controlled vats. Spontaneous malolactic fermentation. Matured for 12 to 16 months. In stainless steel tanks, with the least possible handling. - Guillaume Gicqueau-Michel