Aromas of wild berries and delicate notes of cherry.
Finely structured tannins.
We currently grow our Pinot Noir on an area of 2 hectares 600 – 700 m above sea level, with a density of 9,000 – 12,000 plants/ha.
Soil: sandy soils interspersed with granite, gneiss, slate, mica and quartz
Pinot Noir is characterized by its compact and small size grapes. Harvested by hand in mid-September.
Pinot Noir is fermented in large oak fermentation vats for 3-4 weeks. During this period, the berries are pressed manually.
Alcoholic fermentation for 14 days in big oak barrels. Malolactic fermentation and later maturation for one year in barriques and afterwards 7 months steel tank. One more year in bottle stock. Not filtrated.
The wine is then kept for twelve months in French barrique barrels (228-500 l).