This wine is produced from vines that grow wildly on top of trees and some the winery buildings. Richard only makes the wine every 3-4 years because usually most of the grapes are eaten by birds.
Total Production: 450 bottles
Age of Vines: 50 years old
Yields: 20 hl/ha
Soil: Loam with sandstone subsoil
Varieties: Baco Noir (An American-European hybrid grape variety)
Vinification Method: Grapes are hand harvested and whole bunches are fermented carbonically in 800-liter wood tanks for about 1 week with only indigenous yeast. The grapes are foot stomped after fermentation completes, where it then spend 1 months in elevage in 400-liter barrels, with battonage performed during the first 5 months about 1-2 times per month. The wine has zero sulfur added and is unfiltered and unfined.