• Variety: Pinot Noir
• Surface Area: 0.20 ha (0.49 ac)
• Terroir: Flat site, predominantly clay soil with some limestone, well-draining.
• Viticulture: Purchased grapes, sustainable.
• Vinification: 100% whole cluster, minimal SO2 addition before vinification, grapes chilled to 12°C, ambient yeast fermentation in tank, gentle punch-downs at the end of fermentation, aged for 17 months in used barrels and for an additional 2 months in tank, no fining, no filtration, SO2 added when racked to tank and before bottling (20-30 ppm total at bottling).