• Variety: Pinot Noir
• Vine Age: Planted in the early 1970s
• Terroir: Limestone layered with laves (thin, flat stones historically used for roof tiles), southwest-facing.
• Viticulture: Organic (AB, 2023), guyot pruning.
• Vinification: 100% whole cluster, ambient yeast fermentation in temperature-controlled tanks, daily pump-overs and 1-2 punch-downs throughout, aged for 12-18 months in 228 L barrels (0-15% new), SO2 added after malolactic conversion and adjusted before bottling (~50 ppm total).