From young vines of Pinot Noir planted over pure limestone in Uchizy, facing east, some three hundred metres above sea level. The grapes were fermented as whole bunches for a month in cuve, left to infuse without pigeage or remontage, before being pressed off to large foudres for one year of élevage. A warmer year has produced a wine that is a little darker and deeper than previous vintages, where firm tannins frame woodsy notes of berries, earth and spice.