100% Pinot Noir

Gently destemmed, the whole berries were fermented in an oak foudre. The wine was left on skins for three weeks prior to being transferred to neutral french oak for 15 months of maturation. 

Unfined, unfiltered, and wild fermented.

Alcohol: 12.8%
Residual Sugar: <2.0 g/L
TA: 6.03 g/L
pH: 3.58