A small .05 ha plot planted in the 1990s on a south-facing, extremely steep slope at an elevation of 150–200 meters .The soil is moderately deep, sandy, and strongly acidic, with a composition that includes gneiss.
Viticulture:
Organic (not certified).
WineMaking:
40-100% whole-cluster fermentation over ambient yeast for 2 to 3 weeks with regular pump-overs. Minimal SO2 added during vinification and adjusted just before bottling if needed.
