A light, fruity, delectable Pinot Noir featuring a hint of pepper.
The perfect match for white and red meats, and cheeses such as brie and camembert. May be served with certain fish prepared with sauce such as red mullet or monkfish.
Age of the vines
35 years on average.
Calcareous clay and silty clay (Portlandian).
Grass is grown in most of the vineyards and the soil is ploughed and hoed out of respect for our terroirs and the environment.
Disbudding and green harvest eliminate excess vegetation and regulate yields.
35 to 45 hl/ha.
Vinification and ageing
The grapes are sorted and the harvest is either entirely or partially destemmed depending on the vintage. Cold pre-fermentation maceration for a few days is followed by alcoholic fermentation under monitored temperatures. Punch-down and/or pump-over is performed as required. Maceration lasts for 20 to 30 days depending on the vintage. Natural malolactic fermentation takes place in wooden vats and demi-muids (600-litre barrels) depending on the vintage, followed by 10 to 12 months ageing. Bottled without fining or filtering.