100% Pinot Noir, whole-cluster pressed. Fermented in temperature controlled, stainless steel vats, wines from hillsides and the valley floor are blended and bottled after six months with yeast added to launch the second fermentation. After a minimum of 18 months on its lees, the dosage is added.
Salmon pink color with fresh aromas of soft red berries, predominantly strawberry and raspberry. Round and fruity on the palate with hints of peach; intense and structured with lively acidity and delicate bubbles. The finish is smooth, clean and dry.