• Variety: Pinot Noir (saignée)
• Terroir: Northern exposure, isolated at the top of a windy slope.
• Viticulture: Certified sustainable (Ampelos, 1996)
• Vinification: Saignée method. A blend of base vintage wine and solera reserve wine going back to 2011. Sorted, the grapes are macerated in the press overnight and for an extra 2-3 days in tank, primary fermentation started with pied de cuve, full malolactic conversion, fermentation and malo in stainless steel, bottled and aged on lattes for 36 months, disgorged at least 6 months before commercialisation, SO2 added after disgorgement, 25-30 ppm total SO2 at bottling, extra brut dosage: 3 g/l.