Grape variety:
Pinot Noir 100%
Floors:
Upper Oxfordian lands.
Vinification / Aging:
Manual harvest. Sorted and destemmed.
Alcoholic fermentation in open vats for about 15 days with 2 pigeages per day at the start.
Aged in oak barrels (10% new barrels) for 13 months.
Alcohol: 13.5°
Tasting:
Colour: Intense and brilliant ruby red. Nose: Delicate, wild, spicy, with great aromatic complexity
(musk, game, fur). Palate: Perfectly balanced, powerful and of great length, lace.
Food/wine pairings:
Fine game, lamb, cheeses. Serving temperature: 15°
