• Variety: Chardonnay
• Vine Age: Planted in the 1970s
• Terroir: Purchased grapes, clay-limestone.
• Viticulture: Organic (AB)
• Vinification: Fruit chilled to 8°C overnight, cultured yeast fermentation, full malolactic conversion, aged for 9 months in 500 L puncheon and stainless steel, SO2 addition after malolactic fermentation (30-40 ppm total at bottling).