• Variety: Sauvignon Blanc
• Surface Area: 1.0 ha (2.47 ac)
• Vine Age: Planted in 1977 and 2002
• Terroir: Deep, clay-sand soil over sandstone and schist with a few puddingstones.
• Viticulture: Organic
• Vinification: De-stemmed, macerated on the skins for 10 days, 3-4-week ambient yeast fermentation and aging for 6 months in stainless steel (70%) and used 228 L barrels (30%), 10-20 ppm SO2 added before bottling.