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: 0.19 ha (0.47 ac)

Variety: Ploussard

Vine Age: Planted in 1970

Terroir: Northern part of the appellation. Gentle slope (20% average incline), north-facing. 360m altitude. Middle Liasic grey marls.

Viticulture: Sustainable, converting gradually to organic.

Vinification: Destemmed with crible. 12-16 day ambient yeast fermentation in stainless steel or fiber tank with no added SO2. Pump-overs only, vertically pressed. Aged 6 months in tank, no fining, no filtration. Minimal SO2 additions after malolactic fermentation and at bottling.