1970s parcel on deeper clay-and-gravel soils rich in iron — a site Michel calls “a flattering terroir, almost showy,” producing wines that are instantly charming. The fruit is fully destemmed, with maceration and fermentation carried out in steel tanks before pressing and élevage in large foudres. As Michel likes to say, “It’s our little Côte de Nuits — fresh, mineral, very immediate.” It will drink beautifully young but also age 6–10 years.