2/3 Pinot Noir & 1/3 Gamay. From estate vines averaging thirty years old on clay-limestone soils, sustainably farmed and harvested by hand. The varieties are vinified separately, each being fermented spontaneously with native yeasts and without sulfur. The Pinot Noir is destemmed and fermented with about a week's maceration; it is aged in used oak. The Gamay undergoes a whole-cluster, semi-carbonic maceration and is aged in tank. The two are blended and bottled in the spring after the vintage, with a small amount of sulfur; usually there is a small percentage of barrel-aged Côt in the mix, but in 2018, it went into the rosé instead. Note: "Le Petit Chambord" is the ancestral name of this property and appears on the label along with the Cazin family winery name.