• Variety: Pinot Noir
• Surface Area: 0.47 ha (1.17 ac)
• Vine Age: Planted in 1945 and 1960
• 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 (60% new). No fining, no filtration, SO2 added after malolactic fermentation (20-25 ppm free, 40-50 ppm total).