• Variety: Gringet
• Terroir: On a slope with iron-rich red marl and clay soil.
• Viticulture: Biodynamic (not certified)
• Vinification: Pressed for 4-7 hours, settled for 24 hours, ambient yeast fermentation, aged for 9-12 months on the lees in concrete eggs (66%) and stainless steel or sandstone jars (33%), bottled with no oxygen exposure and aged for an additional 9-10 months, 10-20 ppm total SO2.