From the commune of Cormot-le-Grand, northwest-facing, limited sunshine exposure, clay-marl soil. 100% whole cluster, minimal SO2 addition before vinification, 3-day cold maceration at 12 degrees C, semi-carbonic maceration and ambient yeast fermentation in tank, gentle punch-downs at the end of fermentation, malolactic conversion simultaneously during alcoholic fermentation, aged for 12 months in used barrels and for an additional 6 months in tank, no fining, no filtration, SO2 added when racked to tank and before bottling (20-50 ppm total at bottling).
