Trapet owns 0.74 hectares in this Grand Cru vineyard neighboring Chambertin. It is the very nature of the soil which affords it the name La Tricière, meaning poor earth. The Trapet family has been the guardian of this terroir since 1904.
Deep, iron-rich topsoil with a fine layer of silica on the surface and a limestone subsoil.
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: