In the best of vintages, Marc Deschamps isolates the grapes from the oldest vines in the Champs de Cri vineyard (70 plus years of age) which sits on the classic kimmeridgian marne of this region and vinifies a small amount of wine in barrel (4 to 8 barrels or 1200 to 2400 bottles in the vintages when it is produced). Both fermentation and élevage occur in small oak barrels between one and five years of age with extensive lees contact. This produces a broad, rich wine which maintains a lively acidity in the finish; it is round and fleshy with a hint of menthol and citrus on the palate.