Additional information
Weight | 2 lbs |
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Winemaking | Harvesting is entirely by hand. The grapes are transported in small crates then carefully sorted at the cellar. The Pinot Noir is destemmed and gravity-fed to vat to maintain their integrity. After a pre-fermentation maceration for 5 to 6 days at 10°C, alcoholic fermentation starts off naturally at regulated temperature. During this period, daily tasting allows the operations of punching down and pumping over to be adjusted to the peculiarities of the vintage. After two to three weeks in vat, the wines are housed in oak barrels (of which 20% new oak) for a period of 12 to 14 months. In barrel, malolactic fermentation occurs naturally in the spring. Wine is bottled during the following winter without fining or filtering. |
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