The vines are planted on red marl (with high clay content) in Orbagna, lieu-dit Clos de Jerminy. Grapes are directly pressed, fermentation in stainless steel, extended élevage of 24 months in 228 and 500ltr barriques, and bottling without filtration. 0.5g/hl SO2 added at press only – around 20mg/l total eventually. This is dense and textural, terroir-driven with limestone induced bitters and structure.