• Variety: Pinot Noir
• Surface Area: 0.33 ha (0.81 ac)
• Terroir: Southwest-facing, heavy clay soil with small stones.
• Viticulture: Purchased grapes, sustainable.
• Vinification: 100% whole cluster, minimal SO2 addition before vinification, grapes chilled to 12°C, semi-carbonic maceration and ambient yeast fermentation in tank, gentle punch-downs at the end of fermentation, aged for 12 months in used barrels and for an additional 5 months in tank, no fining, no filtration, SO2 added when racked to tank and before bottling (20-50 ppm total at bottling).