The Pinot Noir for this wine is grown in limestone soil with red clay gravel just below les Lavières. Up to 100% whole-cluster pressing, 5-7 days indigenous yeast fermentation (at 33-34°C). Punchdowns by foot. Aged in barrel (mostly older oak). Fined once before blending. Notes of wild strawberry, black cherry, currant leaft, Savigny spice and rich soil .