GRAPE VARIETY

Pinot Noir 100%

Density of vines : 10 000 stocks/ha

Pruning style : Guyot

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TERROIR

Surface: 0ha 25

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VITICULTURAL TECHNIQUES

Organic work of the soil

Green harvesting

Hand picking in cases

Selective sorting at the winery

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VINIFICATION

The grapes (with stalks) are pressed slowly and gently

Alcoholic fermentation takes place in the oak barrels

Regular "bâtonnage" (stirring of the lees in a barrel) takes place

up until the end of malolactic fermentation

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AGEING

15 to 18 months in French oak barrels

30% new oak

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TASTING

Concentration and strength with elegant notes of acacia flower and pear, sustained by a well balanced minerality