This village wine comes off a parcel of vines on the 17 ha “Les Ancegnieres” vineyard owned by the Colin-Morey family. The vineyard is located just below the Grand Cru Batard-Montrachet on the border with Puligny. Soils here are predominantly clay-limestone and the vineyard is managed sustainably. The grapes are manually harvested and whole bunch pressed before undergoing wild yeast fermentation in 350 L oak barrels of variable ages. Les Ancegnieres goes through full malolactic fermentation before maturing for 10-18 months in French oak. No lees stirring is employed. The wine is lightly fined and occassionally filtered prior to bottling.