abrice Masse took over from his father in 2000. Respect for his father's work has always remained a priority. His father passed on the passion for wine and vines to him, it was he who taught him what he knows and Fabrice decided to do what his father and grandfather had done before him: passing on his knowledge to the modern generation. But like every generation that preceded him, he also contributed his own unique touch and methods to the creation of his wines. With the help of his uncle Roland, former manager and oenologist at the Hospices de Beaune estate, Fabrice developed a dynamic trading regimen in order to have the best berries available for production.
The wine begins with harvesting 15 hectares of biodynamic and organically grown vines (13 of which are estate), the grapes are sent to tables where they are sorted by hand. The fruit is completely destemmed and immediately sent to cooling before pressing to preserve the elegance and lively tones his wines are known for.
Fruit is pressed directly and cold settled at a temperature of around 52 degrees. Fermentation takes place in barrels and aging lasts between 10 and 12 months.
Tasting Notes:
Boasting a clear complexion with grey-gold highlights. With aromas redolent of white flowers (hawthorn, honeysuckle), dried fruits over notes of lemon, with a suggestion of warm croissants and honey. In the mouth it is fleshy, well turned-out and thoroughly sure of itself. It has a lively, no-nonsense attack with just the right amount of delicacy.