The Pinot Noir vines, with an average age of 40 years and primarily coming from massale selection, grow on clay-limestone soils composed primarily of marl. Each vine benefits from a thoughtful and healthy viticulture, respecting the principles of organic farming. No chemical fertilisers or weed killers are used in the vineyards, to preserve the quality and finesse of the grapes. Once harvested by hand and transported to the cellar, the grapes are carefully separated. The grapes then go through a pre-fermentation cold maceration period in thermoregulated stainless steel vats for eight to ten hours, and are punched down and pumped over. The special feature of the cuvée is being aged on fine lees in 45% new oak barrels for 15 to 18 months before being bottled without fining or filtration.
The bright red colour reveals a bouquet combining fruity aromas and hints of liquorice. The palate reinforces the aromas of the nose with charm and delicacy leading to a long and flavourful finish.