Varietals: Pinot Noir
Farming: Organic, Unfined/Unfiltered, Low added So2
This Pinot Noir is a 50/50 blend of two different vineyard sites, one of which is limestone soil and the other is mica and schist.
Grapes are fermented in open topped vats, 1/3 as whole bunches, for about 3 weeks, with manual punchdowns geared toward a light extraction. After fermentation the grapes are basket pressed and aged in 300-500 liter old barrels for about 12 months, on the lees.