- Tasting notes
Ruby red in colour; seductive aromas of crushed red fruits, cherry, damson and hints of cinnamon on the nose; medium-bodied, supple and luscious on the palate with flavours of black and red berries, a nuance of oak spice and velvety tannins.
Cellaring potential: 8 – 10 years.
- Food Combination
Try it with roast duck with hoi sin, baked salmon in a crust of soy sauce, mignon fillet with a balsamic glaze, roast lamb with mint sauce.
Serve cool: 16° C.
- Grape Variety Pinot Noir from guyot trellised vines.
Vineyards at an altitude of 400 metres a.s.l.; gravely morainal soils with a significant calcium carbonate content. The microclimate is cool.
- Yielding 35 hl/ha
- Wine Making
The estate-grown grapes are destemmed, crushed and partially cold macerated before fermenting in stainless-steel tanks at a controlled temperature of 25-28°C. A regular remontage is carried out. The wine is then transferred partly to new, partly to used oak barriques for malolactic fermentation and a 12 months' ageing.
- Analytical Data Alcohol: 13,5% Vol
Total acidity: 5,2 g/l
Sugar-free dry extract: 26,2 g/l
Residual sugar: 2,4 g/l