• Variety: Pinot Noir
• Vine Age: Planted in the 1960s
• Terroir: East/southeast-facing, mid-slope, reddish sandy-loam soil rich in oxidized iron, well-draining.
• Viticulture: Purchased grapes, organic (not certified).
• Vinification: 100% whole-cluster, ambient yeast fermentation in wooden vats with a pied de cuve, no temperature control, daily pump-overs with buckets, limited foot punch-downs at the end of cuvasion, malo during the cuvaison or immediately after pressing, aged for 10-12 months in used oak barrels, blended and aged with the fine lees in stainless steel tanks for an additional 5-7 months, no fining, no filtration, minimal SO2 addition at harvest (15-20 ppm), then only if needed during aging and before bottling.