VARIETALS
Pinot Noir
NOTES
FARMING: Organic
SOIL: Sand, clay calcareous, & sandy loam
VINEYARD: : Estate vines planted from 1974 to 2000.
VINIFICATION: The grapes are harvested at night to avoid oxidation and for optimal temperature. The free run juice then macerates for eight hours with the skins. The base wine ferments in temperature-controlled stainless steel between 16°C and 18°C. After cold stabilization, the wine begins its secondary fermentation in bottle with the addition of yeasts and sugar early the following year. It then ages for a minimum of 18 months on the lees before being disgorged on demand.