• Size: 0.98 ha (2.42 ac)
• Variety: Pinot Noir
• Vine Age: Planted in 1955
• Terroir: Deep, red, iron-rich clay soil. Eastern exposition.
• Viticulture: Sustainable, organic methods
• Vinification: 100% de-stemmed. 2-week ambient yeast fermentation in concrete tank, gentle extraction. Aged 12-18 months in barrels (15-20% new). SO2 added before fermentation and after malolactic fermentation.