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Soil: Loess (gravelly loan), aeolian limestone silts, sandy and poor granite. The loess gives silkiness and depth, the granite fruitiness and freshness! Farmed organically, while practicing biodynamics and phytotherapy, as well as permaculture and regenerative agriculture.
Varieties: Pinot Noir
Vinification: Grapes are hand-picked, carefully sorted, and gently macerated with traditional foot crushing. This wine is whole cluster fermented in large foudre, using only indigenous yeast. It spends about 11 months in elevage in foudre and is racked once in spring. Lightly fined and filtered.
