Mostly Ploussard, with the balance being Pinot Noir. The fruit comes from a fifty year old parcel planted over clay and limestone in Montigny-lès-Arsures. The Ploussard was destemmed and fermented on the skins for two weeks whilst the Pinot was pressed directly to cuve until late spring. The nose is open and nuanced with gentle notes of red berries, minerals and spice.