Aged on the lees for 11 months in 10% new French oak barrels. Coopers include Atelier Centre France, Taransaud, and François Frères. Native primary and secondary fermentations, embracing the micro-biome present in the vineyards. The average fermentation time on skins was 21 days, during which short pump-overs were made each day. This Pinot Noir was made with 15% whole cluster fermentation.