Features of the vine

• Variety Pinot Noir.
• Altitude 235 meters – Orientation South.
• Area 0,5861 ha (1996).
• Clay soil.

Labour of the vine

• Simple Guyot pruning.
• Periodic ploughing.
• Integrated training.
• Disbudding.
• Hand-made harvest.

Vinification and ageing

• Distemming 100% – Cold vatting before fermentation.
• From 12 to 15 days of fermentation with automatic check of temperature – daily hand-made punching of the cap.
• Devatting with pneumatic pressing.
• Maturation in oak barrels for 12 months.
• Only bottling of the batch at the property.
  Natural cork.

Service

• From 14° to 16°C to serve.
• This wine pairs perfectly with deli meats, pies, poultry and grilled or roasted meat (except wild game). You can also enjoy it with soft-rind cheese.
• Depending of vintage, leave it age from 2 to 7 years beforeconsumption preferably.