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Grapes: 50% Pinot Blanc, 25% Pinot Gris, 25% Pinot Noir
Sulphur: Low (Total sulfur: 41 mg/L)
Residual sugar: 3.4 g/L
Biodynamically farmed grapes grown on alluvial Soil.
Three varieties of Pinots are pressed directly and blended, indigenous yeast fermentation (50% in stainless steel tank and 50% in foudres). Aged for 9 months in tank, light filtration, and minimal sulfur at bottling.
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