Gamay, Pinot Noir, and Chardonnay from a single site, co-planted, this is a nod to how Burgundy was made before the appellation system was established.

SOILS
Clay-limestone

HARVEST & VINIFICATION
Semi-carbonic fermentation, then aged for one year in Stockinger founder. Racked to tank for six months, then bottled. Less than 25g total sulfur.