• Variety: Pinot Noir
• Terroir: South-facing, 270 m elevation, at the top of one of Pommard’s small hills.
• Viticulture: Purchased grapes, organic (not certified).
• Vinification: 100% whole-cluster, ambient yeast fermentation in wooden vats with a pied de cuve, no temperature control, daily pump-overs with buckets, limited foot punch-downs at the end of cuvasion, malo 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.