• Variety: Pinot Noir
• Vine Age: Planted in the 1990s
• Terroir: Directly under Les Damodes, on the slope.
• Viticulture (négoce): Sustainable
• 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 for 10-12 months in used barrels, blended and aged with the fine lees in stainless steel tanks for an additional 5-7 months. No fining, no filtration, minimal SO2 addition at harvest (15-20 ppm), then only if needed during aging and before bottling.