Grapes : Pinot noir 100 %
Yield : 38 Hl / ha
Average age : 40 years
Harvest : Manual Fermentation : Open stainless steel vat
Cold maceration for 10-12 days
Alcoholic fermentation for 10-12 days Temperature controls
Daily cap punching and pumping over
Blending of free-run and press wine
Malolactic fermentation in barrel
Ageing : 18 months in oak barrels
100 % news barrels
Filtration : Very light earth Lay down : 8-15 years
