Our vines in Echezeaux Grand Cru is divided into 2 plots located for 80% in the climat ‘Echezeaux du-Dessus’ planted in 1922 and 20% in the climat ‘Quartiers de Nuits’ planted in 1945 Total area: 1,1465 hectares (2,83 acres) on a South/South-east facing smooth slope with clayey limestone soil, brown clay predominance with many little rocks. To preserve their integrity, grapes are carefully harvested and sorted out by hand. Grapes are partially destemmed (60%).Before beginning the alcoholic fermentation we make a cold pre-fermentation during 4 to 6 days to work on the phenolic component’s extraction. Then full maceration lasts for 15 days during which we’ll use only pigeages (punching the cap). Intensity and numbers are lead to the concentration of tannins, perfumes and color. Alcoholic fermentation is realized with natural yeasts. After maceration, free and press juices are separated for aging in 100% in traditional Burgundian 228 litters barrels during 18 months with 80% of new barrels. We only use French oak coming mainly from Bourgogne, Allier and Vosges forests. Then the wine spends 2 months in tanks before bottling.