100% Pinot Noir. 2023 is the second vintage from this hectare of Pinot Noir on a gentle, south-facing slop of Portlandian limestone in Saint Bris. Planted in 1978 and farmed organically with low yields (40 hl/ha). The bunches are hand-harvested, left in whole clusters and spontaneously fermented with indigenous yeasts in barrique with a 12-day maceration and two to three gentle pumpovers. The wine is aged for a year in barrique--only one barrel is produced--without racking and is bottled without filtration. Zero sulfur is added to the wine.