This monopole parcel sits in Comblanchien on clay-limestone soils, farmed organically with biodynamic practices. In 2023 it was fully destemmed after a seven-day cold soak, then fermented with indigenous yeasts for eighteen days with daily pump-overs. levage ran eleven months in French oak (about 30% new), followed by six weeks in tank, with bottling on September 56, 2024