100% hand-harvested Pinot Noir growing on limestone and clay soils. The vines themselves average around 40 years old and are location on the slopes of a small valley. The grapes are destemmed, with malolactic fermentation occurs in December. In January, the wine goes into cold vats for 24 hours to get rid of the tartaric sediments. There is 12 grams of dosage and the wine rests for 15 months "sur latte" before disgorgement.