Chamiot exploits a minuscule 0.2-hectare hillside parcel of 80-year-old Mondeuse in Apremont itself. After a natural fermentation in stainless steel, the wine spends a year in older barriques before bottling. It is a particularly vibrant, complex Mondeuse, the old vines lending it a deeply sappy and concentrated fruit character. Only 40 or so cases make their way into the US each vintage.