The tiny parcel where Le Paradis is grown was planted in 2011 with Dijon 667 Clones over two acres.  The grapes from this small parcel were elaborated in 15 separate microvinifications.  All the microvinifications were fermented with indigenous yeast.  20% of the microvinifications were fermented with 100% whole clusters in oak roll-fermentor of 600L and low temp (22 Celcius degrees).  40% were fermented with 20% whole cluster in small vats of 800L and 40% fermented in small vats of 800L without sulfites until 4%V/V of alcohol.