GRAPE VARIETY

Pinot Noir 100%

Density of vines: 10 000 stocks/ha

Pruning style: Guyot

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TERROIR

Surface: 0 ha 20

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VITICULTURAL TECHNIQUES

Organic work of the soil

Strict yield control (green harvesting and de-budding)

Hand picking in cases. Hand sorting

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VINIFICATION

Cold pre-fermentation maceration

Meticulous vinification with temperature control

Natural yeast from the grapes

Extraction by manual punch downs

In tank for 21 to 28 days

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AGEING

16 to 18 months in French oak barrels

100% new oak

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TASTING

Nose : very matured fruits aromas

Mouth : rich and deep, with delicate and racy tannins