Harvest period: Mid to late September
Fermentation: 15 to 20 days
Aging: 15 to 18 months in barrels
ML: 0%
Wine composition: 100% Pinot Noir
Barrels Produced:
pH:
Alcohol: 13%
Acidity:
The grapes are hand-harvested, destemmed, and then vinified in vats with cold pre-fermentation maceration. Fermentation is spontaneous, followed by aging for 15 to 18 months in barrels (25% new) to structure the wine while respecting its aromatic profile.
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