The Pinot Noir bunches are chilled to 3ºC before being sorted on a conveyor and de-stemmed. Berries are then hand sorted, before cold maceration ensues for 3 to 6 days at 8ºC. Slower fermenting cultured yeasts are used for some of the fermentations while ± 80% of the blend is naturally/wild fermented.

Fermentation temperatures vary between 26 – 30ºC, depending on the nature of the sites. After pressing, the wine is racked and left to complete its malolactic fermentation and maturation in oak barriques.

100% Pinot Noir, Alc. 13.88 %, Acidity 5.5 g/l, pH 3.51, Residual Sugar 2.4 g/l, Clones PN 115, 667.