Sustainable, family estate
A pinot gris made in an orange (or ramato) style, fermented on skins for two weeks and then racked to a seasoned 300 liter hogshead. From hand-harvested 10 year old vines in the alluvial clay loam soils and matured in 100% used oak for four months, this wine is made with wild yeasts and is unfined and unfiltered. 60% whole bunch ferment. Only 200 cases produced!!! It is a Knock Out!