The Folatières climat lies near the summit of this slope, above Clos de la Garenne roughly midway between Meursault and Montrachet. With 44 acres covering the three parcels of En La Richarde, Peux Bois and Au Chaniot in addition to the principal parcel of Les Folatières, it is the largest of Puligny’s premiers crus. Folatières is also the most recent: prior to its elevation to 1er Cru in 1959, it was covered by an underbrush inhabited principally by rabbits. Puligny-Montrachet Folatières is always sweet, has a lot of ripeness, showing apricot and other similar flavors. After 18-20 months the minerality comes out in the wine.

The estate produces one to three barrels from each Cru.  This provides the biggest technical challenge, since each barrel needs to be perfect, from selection, through aging, to bottling: there is no blending to cover up even the slightest errors at the end.  They work with growers who are scrupulous with their vines, taste the wines very early (right after press), vinify (in the case of whites) or guide vinification in the methods they prefer (emphasizing phenolic ripeness, acid retention, and some employment of whole clusters), and put the wines in their barrels.

All wines are aged entirely on their lees.  Gentle batonnage is done a few times a month, less or more depending on the vintage, and the wine is never racked during this process.  The cellar is naturally humid and very cool, which pushes malolactic fermentations late into summer.  The natural CO2 produced during these long fermentations allows Mounir to use little SO2 (it should be noted it is best to decant all Lucien Le Moine wines as they can have some residual CO2). Once malolactic fermentation is complete, he and Rotem follow each barrel, tasting several times a month.  Bottling is done by hand via gravity feed when the wine is ready, always after a full moon (when atmospheric pressure is favorable).  No fining, filtration, or addition of sulphur takes place at bottling.