• Variety: Chardonnay
• Size: 0.17 ha (0.42 ac)
• Terroir: On a southwest-facing hillside, cool site, well-draining clay soil.
• Viticulture: Purchased grapes, sustainable, 50-70 hl/ha.
• Vinification: Pressed with a pneumatic press for 1.5 hours, settled for 12 hours at 10 degrees C, 60-day ambient yeast fermentation and aging for 12 months in used barrels, full malolactic conversion, aged for an additional 3 months in tank, no fining, light filtration, SO2 added when racked to tank (20-30 ppm total at bottling).