Orientation: South, south-east.
Soil: Clay-limestone soil with fine-grained alluvial sediment.
PINOT NOIR: 100%
Vineyards are approximately 25 years old.
Yield: 45 Hl / Ha
Harvest: By machine, during the night then light crushing.
Cold pre-fermentation maceration: 3 days.
Fermentation: 22 – 25°C for 8 days.
Ageing: 4 months on fine lees in stainless steel vats, then lightly filtered and bottled.
Colour: Bright, cherry red.
Nose & Palate: Smokey with notes of cherry and redcurrant.
Tannins: Soft and ripe.
Beautiful complexity and length.
Excellent as an aperitif, with tapas, summer BBQs and salads.
Also pairs well with chargrilled steak, Beef Wellington and wine based stews.