• Variety: Pinot Noir
• Terroir: Alluvial soils mixed with limestone gravels, with a healthy balance of water retention and drainage.
• Viticulture (domaine): Organic with biodynamic methods and phytotherapy (see domaine profile for full details).
• Vinification: 100% whole-cluster since 2014, ambient yeast fermentation in wooden vats with a pied de cuve, daily pump-overs with buckets, limited foot punch-downs at the end of cuvasion. Fermentation finished in stainless steel tanks. Malolactic fermentation during the cuvaison or immediately after pressing. Aged 12 months in used oak barrels, racked and aged on the lees another 12 months in stainless steel tanks. No fining, no filtration, minimal SO2 addition at harvest (15-20 ppm), then only if needed during aging and before bottling.