The grapes come from just 2ha of Pinot Noir vines, grown in clay and limestone soils. The vines are between 10 to 40 years old and are planted at a density of 6,500-9,000 vines per hectare. Yields are 50 hl/ha and no herbicides or pesticides are used. The grapes were harvested manually, transported to the winery in 25kg crates, and then sorted before being destemmed. The must underwent pre-fermentation maceration (at 8°C) for 5-7 days, followed by alcoholic fermentation using only natural yeasts and very light pumping over. The wine was then stored for 25 days before being racked, pressed and blended. One third was matured in 40hl foudres, one third in 500L barrels, and one third in 15% new barriques. Malolactic fermentation occurred naturally. The wine was racked in the summer and the components blended, before being bottled without fining or filtration.