35 year old vines in rocky Givry Premier Cru Servoisine
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.
Layered and pure expression of Pinot from the rocky, limestone rich premier Cru of Servoisine. Fresh with ripe red fruits and an earth-driven palate.
Field Publication Computed: