Winemaking Notes: Sato Pisa Vineyard. Soil: Alluvial, sandy or silt loam with schist & quartz gravel. Viticulture: No pesticides, herbicides, systemic fungicides or inorganic fertilisers used. Harvest: Hand picked, 31 March & 17 April 2023, 44 h/ha. Vinification: Natural yeast fermentation. 100% whole bunch, 26 – 30 days on skins. No additives except for 15 mg/l sulfites before bottling. Maturation: 21 months in French oak barrels. No new oak. Bottled: March 2025 without fining or filtration. Approx 1800 bottles produced.

Alcohol: 13.2%

Varietal: Pinot Noir

Region: Mount Pisa, Central Otago, New Zealand

Use collapsible tabs for more detailed information that will help customers make a purchasing decision.

Ex: Shipping and return policies, size guides, and other common questions.