The Topotero Vineyard is located one mile from the Pacific Ocean, just west of Bassi, in Avila Beach and the vineyard just received its Demeter biodynamic certification this past year.

The Pinot Noir was picked for natural acidity and foot tread before being whole cluster pressed. The juice was fermented with native yeast in neutral french oak barrels. The wine was bottled at the very end of fermentation to capture the natural bubbles of fermentation in the bottle. The wine aged in bottle on lees for 3 months before being riddled, disgorged, corked and caged, all by hand.  298 cases produced