• Variety: Pinot Noir
• Terroir: From the lieu-dit "Les Joyeuses," just below the 1er Cru of the same name. Shallow topsoil, hard limestone bedrock. Low vigor and naturally high concentration.
• 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 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.