100% Pinot Noir. Age of vines 30 years.
Hand sorting on reception of the harvest and then mechanical destemming or the grapes. Cold pre-fermentation maceration for 4 to 6 days before alcoholic fermentation, gravity run off and then devatting. Malolactic fermentation in temperature controlled stainless steel vats. Then ageing of one part of the wine for one year in 228-litre French oak to confirm its complexity and fineness (2/3 year old barrels with medium toasting) and the other part in temperature controlled vats.
Combines roundness and fruit with delicate tannins.