Grape variety: Pinot Noir.
Average age of the vines: 35 years
Complete destemming.
Natural yeasts.
Cold vatting for 3 to 6 days at 10 °C.
Fermentation for 12 to 18 days.
Pumping-over/Pigeage twice a day depending on the vintage.
15 months maturing on lees in oak barrels of which 20% are new oak.
Racking followed by 3 months of maturing in steel vats
Filtering before bottling.
