Winemaking: A 50/50 blend of biodynamically farmed Pinot Noir and Gamay. The grapes undergo a semi carbonic maceration for 20 days in open top, tronconic wooden vats. Starting with cool temperatures in the beginning and going up to 14°C towards the end of fermentation. It is bottled unfiltered, unfined and without any added SO2.

Tasting Note: Fragrant black cherry and dried violet notes combine with warmer tones of sandalwood, leather and liquorice. The delicate fruit and structure is lifted by the savoury aromas and some lovely textured tannins on the finish. Elegant and yet powerful, a characterful wine that sings of its place.

Soils: Clay, Marl, Limestone