Soil Type: Limestone
Age of Vines: 15-20 years
Yields: 30 hl/ha
Varieties: 50% Blaufrankisch/ 50% St. Laurent
Vinification Method: Grapes are hand harvested and destemmed. They leave the wine unpressed for a few hours and then press the juice into old barrels. The wine ferments on the gross lees in contact with the skins for about 2 weeks with zero additives. The wine matures in barrel for two years, after which it is bottled unfined, unfiltered, and with a small addition of sulfur.
-Jenny & Francois