• Variety: Pinot Noir
• Surface Area: 0.43 ha (1.05 ac)
• Vine Age: 85% planted in 1935, 15% planted in 1992
• Viticulture: Sustainable, organic practices
• Vinification: 100% de-stemmed, 10-day cold maceration, 10-20-day ambient yeast fermentation in tank with no added SO2. Aged 15-18 months in barrels (50% new). No fining, no filtration, SO2 added after malolactic fermentation (20-25 ppm free, 40-50 ppm total).