35 year old vines in 2.14 hectares in historic parcel of Givry Premier Cru Clos du Cellier aux Moines
Soils are worked, Severe debudding and green harvesting. Harvest is done by hand, triage in the vineyards. Yields avg 40 hl/ha. The Joblots pick for acidity rather than ripeness.
100% destemmed, wild yeast fermentation, 15 day cuvaison in stainless steel tank. Two punch-downs per day.
1 year in 70% new oak and 30% 1 year old barrels.
Energetic and cool expression of Pinot from the rocky, limestone rich parcel of Clos du Cellier aux Moines in the Givry ampitheatre.
Field Publication Computed: