Vinification : In the cellar, tradition is the the way to work: native yeasts, long fermentation, elevage in barrel during 11 to 18 months with a balance of new oak depending on the wine and vintage. They are aiming to make typical Burgundy wines, with smooth tannins and made to be kept.
Vineyards size : 8,20 hectares
Farming : lutte raisonnée
History : This family domaine exists since 1920. It was created by the grand father of Philippe Livera who took over in 1986. Since a few vintages now, his son Damien has taken over; he will be the 4th generation.
The top value of the domaine : The vines are more than 50 years old