Terroir: On a steep slope, 300m elevation, east-facing.
Viticulture: Sustainable
Vinification: 0-20% whole-cluster, ambient yeast fermentation in open-top oak tanks with a few foot or hand punch-downs (1- 2 maximum), pressed in small vertical press, settled for 1-2 weeks in tank, aged for 12 months in 228L barrels (new only when it is necessary to replace a barrel), racked into stainless tanks to age for another 4-6 months, no fining, rarely filtered; bottled with DIAM closures.
