Having identified the outstanding potential of a 0.7 hectare vineyard planted with Pinot Noir in Peissy, we undertook to enhance the quality of its produce further by limiting its yield (8-10 bunches of grapes per vine), delaying the harvest, and vinifying it separately. Ilôt Noir spends three weeks in fermentation tanks in order to maximize its concentration by enhancing its tannins, substance and colouring. It is then matured for a year in large oaken barrels (“foudres”) for micro-oxygenation and aromatic subtlety, and subjected to minimal filtration. With its garnet-red colour, this Pinot Noir varietal features a nose of remarkable freshness, fragrant with raspberry. On tasting, its flavours strike a harmonious balance between subtlety and the smoothness of silky tannins. It holds the promise of great potential for ageing.