One third of the fruit is saignées from the Bourgogne Rouge, one third is a quick maceration of villages and 1er cru reds, and the last third comes from the direct press juice of Hautes-Côtes de Beaune Pinot Noir. All the different musts are barrel-fermented separately (in barrels 10-13 years old...

100% Pinot Noir, fermented and aged in stainless steel. This salmon-colored beauty has enticing aromas of wild strawberries and the classic mineral backbone that typifies the wines of Sancerre. Sustainable.