”Be patient. Let the fruit speak. Listen. Touch lightly. Watch closely. Listen.”
Relying on indigenous yeast, the Pinot Noir grapes are ypically destemmed, but not crushed, fermented in open-top fermentors and manually punched down. The wines are barreled shortly after pressing and mature on their lees for 6-10 months before the first racking. This minimalist style of winemaking calls for longer time in the barrel for full development.