Age of Vines: 15 years old
Yields: 4000 kilograms per hectare
Soil: Limestone and clay silt
Varieties: Sauvignon Blanc
Vinification Method: Grapes are hand harvested and destemmed. They are fermented in 2400-liter oval wooden casks with indigenous yeasts. The wine is lightly sulfured after it’s first racking, at around 10 months. The wine then spends 20 months aging in 1200 and 2400-liter wooden casks. It is bottled without fining or filtration.
-Jenny & Francois