Notes from Becky Wasserman Co.:

"A lieux-dit in Morgeot, southeast-facing, on the lower part of the slope, average of 240m altitude, with shallow, compact, clay soil. Certified organic farming with biodynamic influence.

Sorted, pressed and settled for 24-48 hours. Ambient yeast primary and malolactic fermentation in used barrels at 18°C. Racked to the cellar underground to age 18 months on the lees in barrels (33% new). Fined with casein and lightly filtered when necessary."