• Variety: Chardonnay
• Size: 0.33 ha (0.82 ac)
• Vine Age: Planted in 1990
• Terroir: East-facing, clay-limestone.
• Viticulture: Organic (AB, 2023), guyot pruning.
• Vinification: Pressed with whole clusters, cold settled for 48 hours, ambient yeast fermentation in temperature-controlled tanks, transferred to 300 L barrels by gravity after 1/3rd of the fermentation is complete, aged for 12 months on the lees with occasional batonnages, SO2 added after malolactic conversion and adjusted before bottling (~50 ppm total).