The Badoz Trousseau Les Roussots comes exclusively from 32 year old vines in this prime site in Poligny. Trousseau is late to bud and develops a black-purple color as it ripens. The soil is gravel mixed with red clay and grey-marne over a base of limestone. Grass is planted in every 2nd row while the others are plowed. The grapes are hand-picked, transferred to the winery in small plastic crates, sorted on a sorting table, and de-stemmed. The fruit is given 4 days of pre-fermentation cold maceration at 8 degrees centigrade. The alcoholic fermentation begins with only native yeasts. It lasts for 2 weeks in wide 50 hectoliter tanks with occasional pumping-over of the juice over the cap of grape skins. The Trousseau completes its malolactic fermentation in tank and is bottled in June. It has a supple texture, medium dark color and body, and bright flavors of blue-plums, dark cherries with notes of pepper and minerals.