5500 vines/hectare. 40 hectoliters produced per hectare. Organic vineyard practices with mechanical harvest. The winery is currently undergoing the 3 year process of becoming certified Agriculture Biologique.
Vineyards sit on a hill of gravel-based soils.
Fermentation begins with natural yeasts. During a one month maceration the wine is pumped over to allow movement through the tanks. The wine also goes through natural malolactic fermentation. 5000 cases produced.
The wine is aged for 1 year in tank and 1 year in bottle prior to release.
Delaware, New Jersey, New York, and Pennsylvania