At a Glance

  • 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 months on the lees in concrete eggs (66%) and stainless steel (33%), bottled with no oxygen exposure and aged for an additional 10 months, 10-20 ppm total SO2.