Grapes: 50% Pinot Noir, 50% Gamay

Personality: Fresh fruit and blueberries on the nose, with a persistent palate that toggles between fruitiness and minerality. Supple and structured finish.

Vineyard: Saint-Bris, 5- to 45-year old vines. A mixture of clay and limestone soil on the slopes of Kimmeridgian, farmed organically since 2009. All from a single plot, Côte de Pisou. Certified AB (organic) by Ecocert. 

Making of: Grapes are hand picked and destemmed. They undergo a cold maceration for 5 to 6 days to extract flavor and color from the grapes. Spontaneous fermentation takes place on indigenous yeasts in thermoregulated stainless steel tanks for three weeks. The grapes are then delicately pressed with a pneumatic press, and malolactic fermentation takes place in stainless steel, where the wine ages on fine lees for 6 to 10 months. The wine is filtered before bottling.