The Domaine owns 29ha of vineyards between Petit Chablis and the Grand Crus and the objective in the vineyards is to eliminate chemicals to increase wild life and sustainability of the soils. Organic fertilizers are used if needed.
Envers de Valmur fruit comes from a 1.65ha plot exposed to South West at the end of Vaudesir Grand Cru, planted in 1966 and 1970.
Fermented with wild yeasts at low temperature. Matured for 6 months in 70% stainless steel tanks and 30% old oak barrels (from new to 5 years of age). Full malolactic.
Ageing: 6 months in stainless steel tanks.