Fine Pinot Noir made in a natural way but that doesn’t go too crazy.
Nose of ripe wild strawberries & humus, on the palate, nice acidity with torrefaction and pepper aromas, ripe fruits and hibiscus.
Soil: Chalk & Clay
Yield: 35 hL/ha
Wine-making: Hand-picked, with several sorting. Semi-carbonique (whole cluster) maceration for 20 days, natural yeast with only 2g/hL of added SO2 for the aging of 11 months on lies in new Foudre. Bottling without added SO2 nor filtration.
SO2: 21 mg/l
Acidity: 6.1 g/l
Sugar level: 1.0 g/l
Alcohol: 14.5 % vol.
Serving: 14—16°C, Open 1h before.
Longevity: To enjoy now but can age.
Fine Pinot Noir made in a natural way but that doesn’t go too crazy.
Nose of ripe wild strawberries & humus, on the palate, nice acidity with torrefaction and pepper aromas, ripe fruits and hibiscus.
Soil: Chalk & Clay
Yield: 35 hL/ha
Wine-making: Hand-picked, with several sorting. Semi-carbonique (whole cluster) maceration for 20 days, natural yeast with only 2g/hL of added SO2 for the aging of 11 months on lies in new Foudre. Bottling without added SO2 nor filtration.
SO2: 21 mg/l
Acidity: 6.1 g/l
Sugar level: 1.0 g/l
Alcohol: 14.5 % vol.
Serving: 14—16°C, Open 1h before.
Longevity: To enjoy now but can age.
