This wine is produced from various holdings in Vosne and Nuits, all of which are old vines (from vines planted between 1954 and 1974). The elevage is done in the larger demi-muid barrel format and is usually the last wine harvested but the first wine to be bottled.
This small but outstanding domaine was created in 1840 by the great-grandfather of R�gis Forey, the current proprietaire. A manual harvest is followed by a 3 to 4 day cold maceration. The cuvaison usually continues for three to four weeks. During that time Forey does a pigeage the extent of which depends on the underlying structure of the vintage. The malolactic fermentation occurs in barrel. There is now only one racking done during the period of elevage. The wines are bottled unfined and unfiltered after spending 16 to 20 months in small oak barrels and demi-muids.