From parcels averaging 25 years of age, planted on the tops of coteaux and along forest edges, on rich soils in a cool climate. Here, the terroir tends to leave more room for varietal expression than the soil type alone. The grapes are hand-harvested and cold-macerated for three days, with just five days of fermentation on the skins before pressing. The aim is fruit and freshness, as these parcels do not reach the same level of complexity as his Albermohn terroir, which he harvests almost three weeks later on average. Vinified mostly in foudre, with a little oak and inox. A very minimal amount of sulphur is added only when needed, the first time in three years for this cuvée. Organic farming, biodynamic but not certified. One of our favourite everyday reds.