Founded in 1869, this family-run estate, like most during that time, was originally structured on a poly-culture model; vines, grain and livestock. It gradually evolved to producing only grapes and wine over the last 50 years and is now run by Jean-Marie (father) and Damien (son) Courbet. The estate now comprises 7.5 hectares of vineyards. Half are located on the slopes directly below the famous village of Château-Chalon which is arguably the greatest appellation of the region. The balance of the vineyards are located nearby in the communes of Domblans and Menétru.
Since 2005, the Courbets have been farming biodynamically and the estate is currently in transition to organic certification. All harvests are manual and only indigenous yeasts are used. Minimal use of sulfur dioxide is used and the doses range from 20-30ppm.
This small-production cuvée come from young vines that are crushed and put through a skin maceration for 18 hours. The fermentation and aging process takes place half in neutral oak barrels and half in stainless steel tank. This wine is topped off, or ouillé, during the aging process in barrel. The result is a gorgeously complex, floral wine with bright acidity and a nutty, savory quality.