GRAPEPinot Noir 100%
SOILSSilt and clay soil with a low percentage of chalk.
VINIFICATION / MATURINGHarvested by hand, sorted and destemed.
Alcoholic fermentation in open vats, for about 15 days with 2 punch-down a day at the beginning.
Maturation in oak barrels (10% new barrels) for 12 to 15 months.
ALCOHOL12,5°
TASTING NOTESColour : Delicate and brilliant crimson colour.
Nose : Fruity aromas (cherry) turning to ripe fruits notes, almost like kirsch.
Mouth : Full, fresh, lively.
FOOD ACCORDANCEChicken, veal, fine fishes, soft to medium cheeses, lightly spiced exotic dishes.
MODERATE15°C