• Varieties: Sauvignon Blanc
• Terroir: From a windy site with lots of evening sun, 340 m elevation.
• Viticulture: Organic (AB), heavy leaf removal.
• Vinification: De-stemmed and crushed, 2-week ambient yeast fermentation and maceration on the skins, aged for 24 months in used 500 L barrels, no fining or filtration, no added SO2, bottled by hand.