• Grapes hand-harvested

• Fermented with indigenous yeasts

• Undergo whole-cluster fermentation, including traditional carbonic maceration

• From north-facing lieu-dit Chavanne

• Fermentation in concrete tank lasts 21 days

• Pumpovers take place once a day for first three days

• Aged 100% in concrete tanks for five months

• Bottled unfined and unfiltered

• Aged 6 months in bottle