Age of vines 45 years
Grape variety Pinot noir
Ageing French oak barrels. Origin of wood: Allier and Vosges 20 %,of new oak. Wine remained 15 months in barrels.
Viticulture Pruning style: Cordon de Royat and Guyot simple Manual harvest Green work (de-budding, leaf-thinning,...) Triple sorting: in the vineyard (twice) and in the winery on sorting table
Winemaking Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas. Indigenous yeasts. During fermentation, the temperature is monitored so that it is around 26 °c with a peak at 30°c. Smooth extraction respecting the grape variety, terroir and vintage. Fermentation lasts around 20 days.
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