80% Pinot Noir & 20% Chardonnay from 30-35 year old vines.
The grapes are handpicked selected and cooled down before pressing and fermented dry in temperature-controlled tanks. The lots mature in tank for several months and are then blended and bottled for secondary fermentation. 1st and 2nd fermentations are with indigenous natural yeast.
Aged a minimum of 60 months on lees and rested in bottle prior to release.