Pinot Noir vineyard, aged 50-60 years, covering 0.30 hectares, on white limestone in the Côte Chalonnaise, near Mercurey. 100% whole clusters are used. Maceration lasts 5-9 days in covered tanks (stainless steel or wood). Alcoholic fermentation begins with gentle grape crushing followed by inoculation with a pied de cuve. There are 1-2 foot crushings toward the end of fermentation, and buckets are used to wet the cap. Aging takes place for 10-18 months in various-sized barrels (228L and/or 350L)