Harvested from multiple parcels across Gevrey planted between 60100 years ago on clay-limestone soils, this wine is crafted from organically farmed, hand-picked Pinot Noir. Fermentation begins with a 34 day cold soak and continues using indigenous yeasts in open-top vats. Whole clusters are included to enhance structure, followed by gentle extraction. The wine ages for 16 months in used French oak barrels, with virtually no new oak, before bottling unfined and unfiltered