Grape Varietals: 100% Pinot Noir
Alcohol Percentage: 13%
The objective of the estate is to produce wines that combine structure and finesse, plus, concentration and charm. This balance must be achieved while respecting the personality of the terroir and the vintage.
Various procedures are implemented to realise these objectives: our viticulture seeks to favour the natural balances and reveal the terroir, to ensure the yields are kept under control as harvesting is carried out carefully by hand, and to guarantee the grapes are sorted prior to our winemaking procedure characterized by minimum interference. This encourages the fineness, the expression of the fruit and the personality of each wine rather than just its extraction. Maturing is carried out carefully, with the extensive but controlled use of new casks. The wines are bottled without being fined or filtered.
Even if the estate has no official certification, its practice is those of organic viticulture: the use of approved products only, the ploughing of the soil, an intimate knowledge of each vineyard plot and the precision in vineyard growing which seeks to prevent diseases and keep yields under control.
The grapes are left to macerate at a low temperature (about 15°C or 60°F) for 3 to 5 days before the juice begins to ferment naturally. During the fermentation, temperatures are controlled (but not directed) so that they do not go above the critical threshold of 34-35°C (around 95°F), beyond which the activity of the yeasts might slow down or even stop.