• Size: 0.53 ha (1.31 ac)
• Variety: Pinot Noir
• Vine Age: Planted in 1954-1956 and 1966
• Terroir: Soil of red clay 30 to 50 cm deep on limestone bedrock
• Viticulture: Sustainable
• Vinification: 100% de-stemmed, 15 to 20 days ambient yeast fermentation and maceration in open wooden vats. Aged for 18 months in barrel (15% new oak). Racked twice. Transferred in April to stainless steel tanks to age for 3 additional months. Bottled in June-July. SO2 additions before fermentation and before bottling.