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: 45 tons per hectare
Harvest: beginning of September
Harvesting method: by hands, in boxes

Fermentation: temperature-controlled fermentation at 26°C max, for approximately 20 days, followed by post ferment maceration for another 10 days

Ageing: for 18 months in French barrels, 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: intense and complex aromatic bouquet, a combination of elderberries, sour cherries and wild berries with hints of wild mint and spices

Palate: balanced, essentially tannic without being invasive; a good acidity that conveys persistence