Varieties: Pinot Noir
Vinification Method: Grapes are hand harvested and destemmed. The wine is fermented in 2500-liter stainless steel tanks for about 10 days with indigenous yeasts. The skins remain in contact with the juice for about 3 days, for a light and soft extraction and occasional pigeage. Half of the wine stays in tank and the other half goes into used 225-liter oak barrels for elevage for about 13 months. The wine is bottled unfiltered, unfined, and with zero sulfur added.