Viticulture: Conventional (limited fertilising)
Winemaking: Chardonnay grapes sourced from Gevrey-Chambertin and Auxey-Duresses. Fermentation in foudre followed by transfer to 1 year old French barriques (Berthiomieu) for 12 months. During this time the barrels are rolled to stir up the lees - this happens 4 times a year after which the wine is left on its lees for a further 3 months. The wine is fined prior to bottling but not filtered.
This beautifully balanced and classic white Burgundy has a savoury, salty, biscuity nose with a restrained, mineral palate. The oak is well-integrated on both the nose and palate giving texture and broadness of style and a long, intense finish.
The Vallets tend their vines very traditionally and advancements in the vineyards have been limited: for example, only manure has been used as fertiliser for the last half a century which has encouraged wild asparagus to grow amongst the vines. Harvesting is manual, as the family is opposed to the use of mechanical techniques.