From old vines, some up to 80 years-old, at the top of Haut-Poncié, where the soil is poorest and the fruit ripens latest leading to both elegant and concentrated aromatics. Harvested by hand and chilled overnight, the whole clusters of grapes were placed into a concrete vat under cover of CO2 with no SO2, pump overs nor punch downs, what Chauvet called a fermentation aromatique. After 14 days we pressed off using a basket press and the traditional yeast fermentation finished in tank before 8 months in old, large format barrels to mature. Unfined, unfiltered and bottled with less than 15mg/L