65% Pinot/30% Gamay/5% Côt. From estate vines averaging thirty years old on clay-limestone soils, sustainably farmed and harvested by hand. The varieties are vinified separately: each is fermented spontaneously with native yeasts and without sulfur. The Pinot Noir and Côt are destemmed and fermented separately; they are aged separately in used oak. The Gamay undergoes a whole-cluster, semi-carbonic maceration and is aged in tank. The wine is blended and bottled in the spring after the vintage with a small amount of sulfur.