• Varieties: Spätburgunder
• Terroir: Located at the edge of a forest, cool site, 320 m elevation, 1 m deep clay and loess soil overlaying volcanic substrata.
• Viticulture: Organic (AB)
• Vinification: 100% whole cluster, 1-2-week maceration, 2-3 punch-downs at the end of fermentation, aged for 24 months in used barrels, no fining or filtration, SO2 added before bottling (20-25 ppm total), bottled by hand.