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