Harvest period: Late September to early October
Fermentation: 20-25 days
Aging: 18 months in barrels
ML: 0%
Wine composition: 100% Pinot Noir
Number of barrels produced:
pH:
Alcohol: 13%
This grand cru is vinified in the traditional way, with pre-fermentation maceration, fermentation in vats, and indigenous yeasts. Aging continues in oak barrels (approximately 35% new) for 18 months, without fining or filtration, to preserve the power of the terroir.
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