• Variety: Pinot Noir
• Vine Age: 50 years old on average
• Terroir: Northeast of village, 250 to 300-meters elevation, brown clay soil
• Viticulture: Lutte raisonnée
• Vinification: De-stemmed, 5 to 6 days cold (10-12°C) maceration in open wooden tanks, 3 to 4 gentle punch-downs per day. Aged for 14 months in barrel (10% new oak), blending in stainless steel tank before bottling.