2016 pinot noir From a single parcel of about a third of a hectare, planted in 1951 on deep sandy-clay soils with large, round pebbles, these are hand-harvested with sorting in the vineyard. The grapes undergo pre-fermentation cold maceration, followed by a three-week fermentation with 20% whole bunchs, with pigeage or pumpovers when necessary. After pressing, the wine is moved to 50% new barrels. Aged for one year before bottling - unfiltered.