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Following 15 days of whole-bunch fermentation with ambient yeasts in concrete vats (60hl) the wine was rested for eight months in both large oak foudre and mature Burgundian barrels that had previously seen five vintages.

Le Clos De l’Amandier is a Hoppenot monopole, just three-quarters of a hectare of 25-year-old vines located at the southeast end of the Poncié climat. Like many of Hoppenot’s plots, this is also steeply sloped (30% gradient). It faces south to southwest, and its highest point reaches almost 400m elevation.

The soils are a mixture of granitic sand and shallow, stony clay overlying hard granite bedrock. Unusually for this grower, half of these vines are cordon trained (the balance are his typical gobelet).