This Pinot Noir is cultivated on a modest parcel of 0.8475 hectares, nestled in clay limestone soil with a Comblanchien limestone subsoil, facing east/south-east at an average altitude of 320 meters. The vines, originally planted in 1948, are steeped in tradition and environmental richness.
The vinification process involves 20–30% whole bunches and allows for a maceration period of 10–15 days in wooden vats, which delicately extracts color and flavor. Following maceration, the wine matures for 18–20 months in oak barrels, with about 30% being new. This aging process enhances the wine’s structural integrity and imbues it with subtle oak nuances.
Upon tasting, it displays a captivating ruby red color and an aromatic nose of red fruits complemented by spicy undertones. The palate is complex with a satisfying length, indicating a wine of quality and craft. It is recommended to lay this wine down for a minimum of five years to allow its flavors to fully develop, promising a more refined and enriched experience with time.