A blend of all of Trapet's Gevrey 1er cru sites -- Clos Prieur, Petite Chapelle, Combottes, Corbeaux and Ergot -- the Alea is only produced in vintages with extremely small quantities.
The vineyard is farmed using biodynamic practices and all grapes are harvested by hand, sorted once in the vineyard and again at the winery. Up to 10% of the crop may be rejected.
Vinification with traditional methods, open vat fermentation using native yeasts, 30% stem inclusion and minimal use of sulpher.
The wine is aged in French barriques of which 30-75% is new depending on vintage.
Field Publication Computed: