Pinot Noir

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Terroir

Siliceous-clay soil on top, and limestone at 60cm.

Grape

Pinot Noir

Winemaking

This wine has been put in stainless steel tank where it stays during 2-3 days in a temperature of 4-6° with punching and daily pumping-over.

Alcoholic and malolactic fermentation with the grapes’ skin.

Maturing on fine lees for 3 months.

Tasting

This wine is soft in mouth, with strong aroma of cherries. Ideal to drink with meat and summer barbecues.

Preservation from 2 to 5 years.