Planted 30 years ago on a sedimentary clayey-limestone terroir of the Kimmeridgian, the vines extend on average over 6.5 hectares divided among five plots.

The grapes are harvested, almost entirely destemmed, then macerated between three and four weeks in 90-hl wooden truncated conical tanks, then in a cement tank during the second winter.

This delicate and elegant pinot noir can accompany a wide range of foods ranging from broiled or braised meat to fish with oily flesh, from charcuterie to berries or even chocolate.