• Size: 0.10 ha (0.25 ac)
• Variety: Pinot Noir
• Vine Age: Average of 75 years
• Terroir: Bajocian marls and pebbles.
• Viticulture: Purchased grapes, sustainable.
• Vinification: 100% destemmed, sorted, 3-week ambient yeast fermentation in stainless steel with daily punch-downs and pump-overs after the 1st week, pressed pneumatically, aged on the lees without racking for 18 months in 228 L barrels (50% new), SO2 added before fermentation and after malolactic conversion, no fining or filtration, bottled by gravity.