VINEYARD: Steep mountain-side vineyard, lying on a stony soil rich in quartz and granite, covered by a thin overlay of reddish, iron-rich clay. 15 year old vines. 5.500 plants per Ha. 100% Pinot Noir.
WINEMAKING: The grapes are handpicked the last week of October, destemmed and crushed into a pneumatic press. The must ferments in wood barrels with ambient yeasts. At the end of the alcoholic fermentation the wine is racked into French oak tonneaux where it matures for 15 months prior to bottling and commercial release.