Production
After manual harvesting, the grapes are destemmed and fermented for one week in temperature controlled stainless steel tanks. Fermentation begin at 12°C finishing at 30°C. Depending on the wines, the team utilise 1,2 or 3 pumpovers per day to maintain a delicate and fruity Pinot without astringent tannins. After a few days of post-fermentation maceration, they dig out the tank and blend free run and press juice. The wine is then aged on fine lees and undergoes malolactic fermentation during winter/spring. Produced from organically grown grapes but please note that the label does not say ‘organic’ in English. Instead, it uses the AB logo and certification and the French phrase: ‘vin issu de raisins de l’Agriculture Biologique’.
Tasting notes
2022 - Red plum compote and an earthy, bracken-like quality on the nose. Brambley berries and a savoury aspect on the palate with a hint of gamey richness. Balanced with some grippy tannin and a bright acidity on the finish.
Food match
Grilled salmon or tuna, free-range pork sausages, charcuterie, wild mushroom linguine.
