From the commune of Pommard, silty-clay soil with gravel, at the base of the slope with excellent drainage. Planted in 2003. Pressed, settled, ambient yeast fermentation in stainless steel. Aged for 15 months in 400 L sandstone vessels and for an additional 7 months in stainless steel. SO2 added as needed, typically before racking or bottling, 78 ppm total SO2.