In the cellar, Jean-Philippe practices minimal intervention. Fermentation occurs naturally using indigenous yeasts, and wines undergo an 18-month élevage—12 months in predominantly used oak barrels followed by 6 months in stainless steel tanks to preserve freshness. This approach results in wines that are precise, mineral-driven, and reflective of Meursault's unique terroirs.
The wine is delicate, more feminine than Meursaults, with aromas of white flowers such as jasmine; aging lets aromas of hazelnuts, honey and caramel appear.
The wine is delicate, more feminine than Meursaults, with aromas of white flowers such as jasmine; aging lets aromas of hazelnuts, honey and caramel appear.
