Pinot/Gamay/Côt. From estate vines averaging thirty years old on clay-limestone soils, sustainably farmed and harvested by hand. The varieties are vinified separately, each being fermented spontaneously with native yeasts and without sulfur. The Pinot Noir and Côt are destemmed and fermented separately; they are aged separately in used oak. The Gamay undergoes a whole-cluster, semi-carbonic maceration and is aged in tank. The three wines are blended and bottled in the spring after the vintage, with a small amount of sulfur.