• Variety: Pinot Noir
• Terroir: Portlandian, Upper Kimmeridgian and Middle Kimmeridgian soils.
• Viticulture: Certified sustainable (Ampelos, 1996)
• Vinification: A blend of base vintage wine and solera reserve wine going back to 2011. Sorted, pressed with a Coquard press, press fractions combined, 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 once after disgorgement, 25-30 ppm total SO2 at bottling, extra brut dosage: 3 g/l.