The pinot is from the heart of the Piccadilly valley, 50% from the Deanery with its red clay over sandstone on an eastern facing aspect at the bottom of a cold deep valley and 50% from the cemetery block – the back of the cold valley with alluvial sands. The vines are V.S.P. trellis and spur pruned. The wine is carbonically fermented for 6 days in a 2500L fiberglass tank. All of the free run juice and light pressings are placed in 800L Ceramic eggs to finish ferment and rest. – Lucy M
