On the Volnay border (contiguous with Frmiets), gravelly silt over limestone and deeper red clays bring power with finesse; after a five-day cold soak and a 15-day native ferment with early pump overs and light punch-downs, 50% whole clusters are sent to 14 months in barrel (30% new) and 2 months stainless before slow lenticular filtration and bottling at ~15 mg/L free SO (900 bottles).