Notes from Becky Wasserman & Co.:

"From 4 parcels from the top, western slope of Pommard; Vaumuriens and Chiveaux. Shallow, white marl soil. Eastern exposition, cool winds. No herbicides or chemical fertilizers used in farming. 100% de-stemmed, cooled to 14°C. 2-3 week ambient yeast fermentation in concrete or stainless steel tanks with gentle punch-downs and pump-overs. Aged 18 months on the lees in oak barrels (10% new). Racked in the spring and bottled one month later. No fining, no filtration. Minimal SO2."