Mineral tones shape the nose, which beyond a few years extends into nutty and buttery aromas.
This wine features a handsome yellowish gold hue. The initial taste has character and is buoyed by vanilla fragrances.

The technique of tying vines to posts is prevalent, in association with a widespread practice of planting grass between the vine rows, indicative of the preference to promote more environment friendly winegrowing.
Pressing is introduced once the grapes have been treaded, and fermentation is to be maintained at 20°. Maturation takes place in oak barrels, ensuring a medium presence of wood tannins to allow the soil to permeate into the wine.
Bottling is performed after 9 to 12 months.

The vines grow on white marly soil located on the lower reaches of the Auxey-Duresses hillsides as well as in the hamlet of Melin. Soil composed of white marl and limestone.