100% Pinot Noir
Vineyard & Vinification Note
Soil: “caillottes”, Kimmeridgian marls, flint – Vineyard: various – Exposure: south-western / south-eastern – Communes: Bué, Sancerre, Vinon
Age: 10 to 40 years – Density: 7,000 plants / hectare – Yield: 40 to 50 hl/ha – Pruning: Single Guyot. The soil is worked beneath the rows and grass is grown between them. The vines are disbudded in the spring. Green harvest is performed. Each vineyard parcel is monitored so as to optimise chemical interventions while reducing them as much as possible.
The grapes are crushed and destemmed. – Cold maceration lasts for a few days. – Yeasts are added and fermentation lasts for 10 to 12 days with a gradual rise in temperatures and regular pumping-over of the must for optimal extraction. – The wine is run off at the end of alcoholic fermentation. – 20 to 30% of the wine is aged in 300-litre oak barrels while the remainder is aged in stainless steel tanks where it undergoes malolactic fermentation. The wine is aged for 10 to 15 months. – The wine is Kieselguhr filtered. – The wine is bottled at the estate’s facilities
This wine shows great finesse. Aromas of red berries on the nose are echoed on the palate accompanied by a touch of spice. The tannins are soft and elegant. Vegan.
This wine is best served with grilled or roasted meats, feathered game, and poultry. It is the ideal wine to be served throughout an entire meal.