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Pinot Noir

  • Tasting notes:

    Fresh juicy Raspberries, invigorating on the tongue, a touch of forest fruits, fine barrel note


    30- 40 years old Pinot Noir vines partially on steep slope


    Early harvest to attain freshness and lightness

    4 weeks spontaneous fermentation with skin-contact in 6hl buckets,

    no oenological products added

    50% in stainless-steel vats and the other 50% in used barrels on fine lees for 6 months

    Spontaneous malolactic fermentation

    Filtration just before bottling with <20mg/l free Sulphur

    Wine and Food pairing:

    Veal liver, vegetables gratin

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