This monopole sits right behind the domaine on the mid-slope, this red cuve coming only from the oldest Pinot Noir vines; farming is certified organic with biodynamic practices. The 2023 was 100% destemmed after a ~5-day cold soak at ~14 C, then fermented spontaneously in stainless steel for 18 days with daily pump overs. levage ran 15 months in 228-L French oak (40% new) followed by about six weeks in tank; it was bottled on February 14, 2025, at roughly 45 hl/ha.