Age of Vines: 50 years
Grape Variety: 100% Pinot noir
Ageing: French oak barrels. Origin of wood: Allier and Vosges 50% in oak & 50% in tank Wine remained 15 months in barrels.
Viticulture: Pruning style: Cordon de Royat and Guyot simple. Manual harvest. Green work (de-budding, leaf-thinning,...). Triple sorting: in the vineyard (twice) and in the winery on sorting table
Winemaking: Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-ferment) to extract the primary aromas. Indigenous yeasts. Smooth extraction respecting the grape variety, terroir and vintage. Fermentation lasts around 20 days.
Tasting Notes: Fresh and elegant nose. Red fruit aromas. Supple wine, lightly structured, fruity and fresh.
Food Pairings: White meat, poultry, pies, light cheeses.
Optimal Serving Temperature between 60°F and 63°F
Drink Window: 2026-2030
