From the commune of Comblanchien, at the base of a slope, humid site, clay-dominant soil. 50% whole cluster, minimal SO2 addition before vinification, 3-day cold maceration at 12 degrees C, semi-carbonic maceration and ambient yeast fermentation in tank, gentle punch-downs at the end of fermentation, malolactic conversion simultaneously during alcoholic fermentation, aged for 8 months in used barrels and for an additional 8 months in tank, no fining, no filtration, SO2 added when racked to tank and before bottling (15-30 ppm total at bottling).