• Variety: Pinot Noir
• Size: 0.25 ha (0.61 ac)
• Vine Age: Planted in the 1960s
• Terroir: North of the village of Santenay, mid-slope, 260-300 m elevation, well-draining but poor soil.
• Viticulture: Organic (certified)
• Vinification: 100% whole-cluster, 10-14 day ambient yeast fermentation and semi-carbonic maceration in steel or wood tanks, minimal extraction by wetting the cap with buckets and 2-3 foot treads near the end of fermentation, vertical press, aged for 10-22 months in used barrels, no fining or filtration, no added SO2 since 2024, might add exceptionally (less than 20 ppm).