25hl per hectare, 100% Pinot Noir, average age of the vines is 20 years.
Manual selection is made before a soft pressing. First fermentation occurs in steel vats at a temperature of 14°C. The second fermentation occurs in the bottle for 1 month at a temperature of 14°C.
In the bottle on yeasts for 30/40 months with a periodical remuage of the bottles.
Light pink with salmon-pinkish hints, fine and persistent perlage.
Citrusy with hints of red apple and pink grapefruit, bread crust.
Mineral, well-balanced with a remarkable structure this wine shows a long persistence in the palate.
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