Growing method
Ploughing in early Spring then minimal usage of herbicide to control weeds.
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 around 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
A wine of great structure and for long keeping. The notes of red fruits dominate.
Matching with food
With game or wildfowl or a good cheese board.
Keeping potential
15 years, possibly more depending on the vintage.
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