100% Pinot Noir.
Known under this name since the 14th century, this grape variety is at the origin of the greatest wines in Burgundy. Difficult to grow, capricious, and highly sensitive to growing conditions, Pinot noir throughout a extensive range of terroirs produces a wide variety of flavours and aromas.
Elegant and voluptuous in structure, Pinot noir offers a versatile nose (strawberry, cherry, blackcurrant, prunes, mushrooms, forest floor…)
Burgundy Pinot Noir AOC is the perfect wine to start discovering this acclaimed region.
The harvest is sorted on reception (double sorting vibrating table) then destemmed (without crushing) for better extraction from the skins. The grapes are placed in vats for a pre-fermentation maceration for 4 to 6 days to bring out all the fruit of the Pinot Noir. The tank-fermentation lasts 2 to 3 weeks in temperature-controlled stainless steel vats. The ‘pigeages’ (pressing down into the fermenting juice the cap of skin and other solids which are lifted to the surface) are adapted to each stage of the maceration – one pumping-over at the beginning of the vinification, then two per day for six days. Maturation is split between barrels and vats.
Between 14° and 15°C.