• Size: 1.14 ha (2.82 ac)
• Variety: Pinot Noir
• Viticulture: Sustainable
• Vinification: 70-100% de-stemmed, 4-8 days pre-fermentation maceration, 2-3 week ambient yeast fermentation with pump-overs and punch-downs at the end, aged for 14-20 months in barrels (30-40% new).