Hand labor wine harvest for the old vine plants, destemed for 100% and mechanical wine harvest for the young vine plants. Fermentation on the skins during 8 days with 2 days of off fermentation with a temperature at 12 degrees, crushing, moderate pressing then put in tank. Maturing between 4 and 9 months in tank.
This pinot noir with intense aromas of red fruits and spices is reminiscent of its Burgundian cousins. The light and silky palate, with fresh fruit scents, will delight lovers of elegant wines.