Grape used in this Cuvée are from Côte Chalonnaise. The soils are predominantly chalky clay to highlight all the elegance of Pinot Noir..The grapes are sorted and de-stemmed before being taken to the vats using a conveyor belt in order to keep the grapes whole and avoid damaging them. Cold pre-fermentation maceration is carried out at 10°C for 4 to 5 days. During this stage, the fruit aromas and other components such as anthocyanins are released. This is followed by fermentation during which the cap is punched down on a daily basis in order to extract the tannins. The wine is vatted for 18 to 20 days before being aged during 12 months in lightly toasted barrels with 15 % new oak.