100% Pinot Noir. Grapes are entirely de-stemmed and fermentation lasts for 2-3 weeks. The must undergoes pump-overs twice a day for ideal tannin and color extraction. The wine is racked into 400-L barrels for the year, interrupted only by a natural malolactic fermentation in the Spring, then racked almost a year after the harvest for the final blending. Bottled unfiltered.