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Bourgogne Pinot Noir
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Grapes : Pinot noir 100 %
Yield : 60 Hl / ha
Average age : 30 – 60 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 : 12 months
100 % new barrels for “Vieilles Vignes”
Filtration : Very light earth
Lay down : 2.4 years
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