Certified Biodynamic, Certified Organic
100% Pinot Noir
Vineyards & Viticulture
A 0.5-hectare parcel with southern exposure planted in the 1930s. The estate is a total of 6.5 hectares. All vines are selection massale. This property was an early adopter of organics (certified in 1999) and has practiced biodynamics since 2000 (certified 2005).
Harvest & Vinification
Fermentation (up to 30% whole cluster) takes place in oak open-top fermenter (cuve tronconique), with native yeast and manual punch downs. After a gentle pneumatic pressing, the wine is racked by gravity to oak barrels (from Tronçais, Allier). Aged for 18 months (30% new for Grand Cru & 1er Cru, less in new for village), then bottled unfined and unfiltered.