The Pinot Noir grapes picked from the old vineyards in Vertus are partly destemmed and left to macerate for three days before the 'bleeding' is carried out. 40% of this cuvée was vinified in oak barrels, the rest in concrete eggs. Six years of aging on the lees. Extra Brut dosage of 3 g/L. This 2013 vintage was disgorged in June 2018.