Trousseau from the famous lieu-dit, Les Corvées. Here the vines are between 20-45 years old, and grow on gravel and marl. The grapes are carefully de-stemmed by hand, and then go into stainless steel as whole berries. Here, they add CO2, and leave for two weeks, wetting the cap every 2-3 days without punching down. Aged in a mix of demi-muid and terracotta amphora for 12 months. Not fined or filtered. 10mg/L SO2 before bottling. 12% alc.

Red delicious apple skin, cherries, and spice reminiscent of Gevrey-Chambertin. Hints of mossy forest in the background too. Sweet fruit at the front, with medium weight and texture - a mix of cherry, red plum and raspberries, with woodsy savoury notes intermingled. Built for BBQs and easy summer drinking. Serve slightly chilled.