|Grape Varieties||100% Pinot Noir|
|ABV (Alcool By Volume)||13%|
|Bottle Size||75 cl|
|Type of Soil||Saint-Doulchard marls and Lusitanian to Portlandian subsoil from the upper cretaceous period.|
Cold maceration is carried out for 5 to 10 days before fermentation starts.
During fermentation the cap of skins is punched down and a little must is added (about once a day). Fermentation temperatures do not exceed 28°C to retain all the Pinot Noir aromas. Fermentation lasts on average 4 weeks.
Once fermentation is finished the wine is pumped straight into oak casks for malolactic fermentation after settling.
80 to 100% new casks are used for ageing on fine lees over a period varying between 10 and 18 months.
A very fine, deep crimson colour. Hints of small red and black fruit like raspberries, currants, mulberries and morello cherries rise straight from the glass, with spicy traces of pink peppercorns, vanilla and cinnamon. The palate is mellow, well rounded and fine structured. An oaky touch with spicy traces and aromas of fruit characterize the elegant finish. A real winner.
A very versatile wine that goes well with quail and truffle pie, cod with wine sauce, blanquette of veal, duck and rabbit.