Size: 9.55 ha (24.12 ac)
Variety: Pinot Noir
Vine Age: Planted in the 1910s and 1980.
Terroir: Facing east, clay soil with oolithic limestone pebbles.
Viticulture: Sustainable
Vinification: 100% de-stemmed, 15-20 day ambient yeast fermentation in open wooden vats. Aged for 18 months in barrel (15% new oak). Racked twice. Transferred in April to stainless steel tanks to age for 3 additional months. Bottled in June-July. SO2 additions before fermentation and before bottling.
Becky Wasserman
