A light, juicy and very drinkable Pinot Noir made for fruit and freshness. From cooler parcels on the upper slopes and forest edges, harvested earlier than the domaine’s more serious Pinot sites. Cold-macerated for 3 days, with just 5 days on skins before pressing, then raised mostly in foudre with a little oak and inox. Organic farming, biodynamic in practice, with extremely minimal sulfur at bottling. One of our favourite everyday reds.