PINOT NOIR 100%
CLAY AND LIMESTONE
VINE TRAINING SYSTEM
AGE OF VINES
Meticulous selection of the hand picked grapes. After a delicate pressing, the grapes are left for approx. 20 days in specials vats with punching down of the cap three times a day. No sulphites are added during the vinification process. Malolactic fermentation
At the end of the fermentation process the wine is drawn off and immediately placed into 228 lt split oak barrels from the Massif Central where it lays on its lees, with no racking, for 2 years. At the end of this period it is racked 3 times consecutively in order to clarify it naturally before being bottled – this way the wine needs not be filtered. The bottle aging process proceeds for at least 8 months.
Alcoholic strength: 14% vol. Total acidity: 5,5 g/lt
Colour: Bright ruby red
Nose: An extraordinary complexity and dynamic succession of spicy red woodland fruit and wild cherry notes.
Flavour: Particularly rich and fresh for a Pinot Noir. Full in the mouth and velvety, of great elegance.
SERVING TEMPERATURE AND FOOD MATCHING
Serving temperature: 16° C
Recommended with: Red meat and game, cheese.