100% pinot noir from several parcels, with a mix of Oxfordian “caillottes” and Kimmeridgian “marne” soils. This rosé is made using the direct press method. The musts ferment in temperature-controlled stainless steel tanks (85%) as well as a small percentage in older barrels (15%). The fermentation occurs over three weeks. The wine is bottled in the spring of the following year.