100% Pinot Noir
VINIFICATION + AGEING
Grapes were picked from a 2.70 hectares old vine parcel on September 20th. They were hand sorted and only partially destemmed and crushed before being transferred to stainless steel tanks. Fermentation started spontaneously and lasted three weeks during which light pumpovers and hand plunging were done. The wine was pressed and transferred to barrels (20% new) for MLF and 12 months ageing. The wine was bottled without prior fining or filtering on November 4th 2015.
Mix of brown limestone and marl with gravelly and red loam subsoil oriented to the east at 260 meters average elevation
VINEYARD TRAINING & MANAGEMENT
Guyot – Sustainable viticulture
42 to 72 years old