• Variety: Pinot Noir
• Surface Area: 0.78 ha (1.93 ac)
• Vine Age: Planted in the early 1970s
• Terroir: Southwest-facing, limestone layered with laves (thin, flat stones historically used for roof tiles).
• Viticulture: Organic (AB, 2023), guyot pruning.
• Vinification: 100% whole cluster, ambient yeast fermentation in temperature-controlled tanks, daily pump-overs and 1-2 punch-downs throughout, aged for 10-18 months in 228 L barrels (0-15% new), SO2 added after malolactic conversion and adjusted before bottling (~50 ppm total).