Parasite control
Balanced approach viticulture in conjunction with the Winemaking Cooperative.
Grape variety
Pinot Noir.
Harvesting
Hand picked, in total respect of the grapes.
Vinification and ageing
Grapes are picked into baskets and then delivered by tipper trailer.
Processing is by crusher/de-stemmer, with removal of damaged grapes.
Maceration of grapes and juice and alcoholic fermentation is in wooden vats for fifteen days.
Grapes are then pressed and assembled with free-run juice.
Ageing is in oak barrel until the end of malo-lactic fermentation.
Racking and light filtration before bottling. During all these operations the wine is tested by an authorized laboratory and an oenologist.
Wine characteristics
Pleasant, fruity, easy drinking with different foods.
Matching with food
All meat dishes in sauces, fondue bourguignonne.
Keeping potential
4 to 5 years.
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