100% Pinot Noir from 30-year-old vines grown on schist and clay soils. 

The grapes are hand-picked and then go through a natural fermentation with native yeasts in inox tank. The wine was aged on its lees for one year in tank and then two more in bottle after a second fermentation. The second fermentation is started by organic cane sugar.

Bright and exciting. The acidity on this wine is quite surprising and it is definitely a stand out in the other wines of this style from the region. There is a beautiful cranberry and sour cherry profile on the nose that also ties in apple blossom, rose petal, and a lot of wet stone notes. (Tasting Notes courtesy of Bliss.)