Vinification:
The fully mature grapes are hand-picked at the ideal moment of ripeness during the harvest season. After they are sorted, destemmed and crushed in wine cellar. The must is fermented spontaneously on the skins for 3-4 weeks. The cap is punched down manually three times each day (pigeage). After fermentation the wine is pressed with low pressure, settled and transferred to French 225l oak barrels. Following the completion of malolactic fermentation, the wine stays in the barrels for 20 months. Bottled unfiltered without racking or fining at 13.5% alc.

Tasting Note from the estate :  "Very intense clear aromas of dark Morello cherries and wild raspberries on the nose. Fresh on the palate with a touch of herbal mint, precise acidity and a long mineral-salty finish. Very animating - pure Pinot Noir!"