Vineyards & Viticulture
High-altitude, cooler-climate vineyard with well-integrated biodiversity.
Harvest & Vinification
Harvested on October 5-6. Native yeast fermentation with whole clusters. Daily punchdowns and pump overs. Eight months élevage in used barrels from Dujac that have seen six previous vintages. Unfined and unfiltered with sulfur used only at bottling.