• Size: 0.2 ha (0.5 ac)
• Variety: Pinot Noir
• Vine Age: Planted in 1900 with replacement of vines as necessary (60 years old on average).
• Viticulture: Sustainable
• Vinification: Partial (10%) whole cluster, cold macerated. Ambient yeast fermentation in concrete vat. 1-2 pump-overs per day with a few punch-downs at the end of fermentation. Malolactic fermentation and aging in barrels (30% new). No fining, no filtration.