Maladière 1er Cru is a 13.58 ha vineyard site with steep slopes and light soils vulnerable to erosion, producing stylish soft, supple wines. Deep garnet color. Very ripe dark fruit aromas: black currants, red plums. Layered texture and soft tannins, round on the palate, followed by a long, satisfying finish. Superb value in a Premier Cru Burgundy.

For the vinification and élevage, the grapes are de-stemmed, lightly pressed, and go through a cool maceration in tank in order to extract the primary aromas. Utilizing indigenous yeasts, alcoholic fermentation is then carefully monitored. Extraction is gentle, respecting the grape variety, terroir, and vintage. The wine is allowed to settle and then racked into barrels. The malolactic fermentation takes place in barrels with aging on lees. Total aging is 18 months in 20% new and 80% used oak.