The cellar’s ‘estate wine’ is made by blending 80% Pinot Noir and 20% Chardonnay. The must pressed from organic grapes was fermented in tanks (60%) and in Burgundy barrels (40%), then it was bottled without filtering and fining.

It was disgorged in April 2020, dosage: 0 g/l

Some 3,394 regular bottles and 90 magnums were made of it.