• Size: 1.06 ha (2.62 ac)
• Variety: Pinot Noir
• Vine Age: Planted in 1950
• Terroir: East/southeast-facing, deep clay soil.
• Viticulture: Sustainable, organic methods
• Vinification: Sorted, 50-100% whole cluster, 2-week ambient yeast fermentation and maceration, pump-overs and punch-downs, settled, aged for an average of 24 months on the lees in barrels and for an additional 6 months in tank, fined and filtered if necessary, SO2 only added during aging (typically after the first year.)