A 12 hectare estate, established in 1897 and bottling its own wine since 1930s. Vincent Ravaut, 5th generation, has recently taken over the estate. Le Bois Roussot is an east-facing Premier Cru, next to Corton. The terroirs contain clay-limestone soils which are rich in iron and potassium, producing Pinot Noir grapes which are manually destemmed and alcoholic fermentation occurs between 25 and 34º C in a concrete tank for 10 to 15 days. There is daily crushing until the end of alcoholic fermentation. The light, calcareous soil produces a wine which is full of plump ripe fruits (strawberries, currants). The tannic structure is quite light so the wine is ready for early drinking after 12 months in barrel.