Grape variety :
Pinot noir 40% + trousseau 60%
Grey marl (Pinot Noir) and rich gravel on marl (Trousseau)
Southeast (Pinot noir) and southwest (Trousseau)
Manual in 20 and 40 kg containers
Farming method :
Winter and spring : Cane pruning (Guyot). Arch trained. Addition of organic matter at the end of winter. Spring and summer : Disbudding then tying-up. The vines are only treated with copper and sulphur, no pesticides. The soil between the rows and "under the rows" is ploughed several times a year. No chemical weeding.
18 hl/ha (frost 2017)
Fermentation. Gravity vatting without addition of SO2. Inerting of vat using CO2. Fermentation using indigenous yeast. During vatting, wetting of cap 2 to 3 times a week with no punching down. Alcoholic and malolactic fermentation in vats with no inputs. During devatting, before fermentation is completed, blending of free-run wine and press wine.
Completion of fermentation and aging in vats. Addition of 30 mg/L of SO2 after MLF. No fining or filtration before bottling.
Scheduled: April 2017
Serving temperature :
Between 13°C and 15°C
Sustained red colour, on the nose hints of red fruits, closer to raspberry. Crisp, red fruit flesh (cherry) on the palate.
Serving suggestions :
Terrines, Chilli, Osso buco, prime rib of beef, grilled meat