Grape variety: 100% Pinot Noir
Vinification: 10 days’ maceration in vats with light cap-punching and pumping-over. Gentle extraction. Fermentation lasts 20-25 days.
Ageing: in tuns, on fine lees, for 10-12 months to retain freshness and delicacy
Serving: 15 to 17°C
Keeping: 2 to 8 years, depending on vintage
Tasting notes: Aromas of red fruits and morello cherries, very typical of Pinot Noir
To accompany: Ideal to accompany red meats or game.