30 year old vines, 100% Pinot Noir. French oak barrels. Origin of wood: Allier and Vosges 25% of new oak. Wine remained 15 months in barrels. Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas. Indigenous yeasts. Smooth extraction respecting the grape variety, terroir and vintage. Fermentation lasts around 20 days. Rich, powerful and structured wine Red fruit with spicy notes.