This engagingly spicy, smoky Pinot Noir comes from a 1.8-hectare plot of around 40-year-old vines. After harvest, the whole bunches are left to macerate for five weeks in cone-shaped vats. According to Stéphane, this process contributes aromatic complexity and round, pliant tannins. The wine is then aged in barrels (15% new) for a year.