Located near the lovely village of Nantoux, tucked away on the higher slopes west of Pommard, planted from 1982 to 1984. 100% whole cluster, indigenous yeast fermentation with very few punch-downs/pump-overs. Aged in barrel for 16 months, no fining, no filtration. Minimal SO2 adjustments during élevage and bottling if needed. Farmed by Seiichi, practicing biodynamic.