From one of the oldest parcels of the domaine, planted in the late 1970s. It’s vinified whole-cluster in a conical oak vat. After about 10 days of maceration, the juice is transferred to large old oak barrels. Spicier and darker than his Pinot Noir, it keeps the vividness of neighbouring Gamays. Great balance between a gastronomic and glou-glou wine.