Notes from Becky Wasserman & Co.:

"Location: Pupillin, Jura

Size: 6.25 ha (15.44 ac)

Varieties: Chardonnay, Savagnin, Pinot Noir, Ploussard, Trousseau

Viticulture: Sustainable, converting gradually to organic.

Vinification (whites): Whole clusters pressed in vertical oak press, 24-hour settling, ambient yeast fermentation and aging in older barrels.

Vinification (reds): Ploussard destemmed with crible, 100% whole cluster for Pinot Noir and Trousseau. Ambient yeast fermentation in stainless steel or fiber tanks. Punched down at the end of fermentation, vertical oak pressing. Aged in tank and barrels. No fining, no filtration. Low SO2 after malo and at bottling."

About the cuvee:

Size: 0.5 ha (1.24 ac)

Variety: Pinot Noir

Vine Age: Planted in 1969 and 1995

Terroir: West-facing, varying in steepness (7% average incline, 17% maximum). 408m altitude. Limestone soil with Lower Liassic fossilized mollusks.

Viticulture: Sustainable, converting gradually to organic, 6,500-7,000 vines/ha.

Vinification: 100% whole cluster, 12-16 day ambient yeast fermentation in stainless steel tank. Mostly pump-overs, punched down at the end of fermentation, vertically pressed. Aged 6 months in tank plus 2 months in older barrels (228L and 600L). No fining, no filtration. Minimal SO2 added during vinification, after malolactic fermentation, and at bottling.