Formerly a teacher and sommelier, Jean-Baptiste Menigoz farms organically and vinifies with a feather-light touch—native yeasts, no fining or filtering, and little to no sulfur—producing wines that are alive, energetic, and brimming with character. La Pépée comes from Pinot Noir grown on clay-limestone soils near Arbois: wild strawberry, tart cherry, rose petal and spice.