The Pinot Noir vines, averaging around ten years old, thrive on clay and limestone soils with ideal south-east exposure. The vines are cultivated as naturally as possible. The meticulously ploughed parcels are free of weedkillers and chemical fertilisers, replaced by gentle, precise practices. The hand-picked grapes are carefully screened on a sorting table before undergoing a vinification process in open vats over a period of around three weeks. The cuvée is then aged for 20 months in oak casks, with 40% new wood, before being bottled.
The graceful ruby colour is complemented by a bouquet driven by red fruit aromas. The round, flavoursome palate leads to a deliciously long finish. This is a cuvée will develop indulgent chocolate aromas after a few years’ cellaring.