The winemaker: David Girard
Average annual production: 8,000 btles
Alcoholic Degree: 12.5% / vol
Available in: 75cl, 37.5cl

Grape variety: Pinot Noir
Type of Soil: Clay-limestone
Yield: 55 hl / ha
Age of the vines: 10 to 25 years
Harvest: mechanical

Winemaking:
Vinification in stainless steel vats with temperature control after cold fermentation maceration.

Maturing:
keeping under alcoholic fermentation grounds for a few days, malolactic fermentation, filtration then bottled without fining.

“Soft and fruity wines with very fine tannins. Ruby in color with a very expressive nose of red fruit. ”

Keeping and conservation
From 1 to 5 year (s)

Gastronomy - Culinary pairings:
Serve at 15. ° C
Accompanied charcuterie, poultry, white meats, cheese