> Grape Variety: Pinot Noir.
> Average Age of the Vines: 30 years.
> Complete destemming.
> Natural yeasts.
> Cold vatting for 3 to 6 days at 10 °C (50°F).
> Fermentation for 12 to 18 days.
> Pigeage twice a day depending on the
vintage.
> 15 months maturing on lees in oak barrels of
which 20% are new oak.
> Racking followed by three months of maturing in steel vats
> Filtering before bottling.