Grape variety: 100% Pinot Noir
Altitude: 650/700 meters above sea level
Exposure: North-South
Vines per hectare: 4,500
Pruning method: spur cordon

Vinification and Ageing
Yield: 25 tons per hectare
Harvest: beginning of September
Harvesting method: by hands, in boxes

Fermentation: in small 5hl French oak barrels for approximately 20 days, followed by post-ferment maceration for another 10 days with the occasional punching down of the cap

Ageing: 16 months in small French oak “tonnaux”, during which the wine is racked twice

Bottling: the wine is released for sale 6 months after bottling

Tasting notes
Color: intense ruby red

Aroma: hints of wild berries, spices and cherries 

Palate: balanced, predominantly tannic without being invasive, good persistent acidity