Harvest period: Late August to mid-September
Fermentation: 21 to 28 days
Aging: 16 to 18 months in barrel
ML: 0%
Wine composition: 100% Pinot Noir
Barrels Produced:
pH:
Alcohol: 13.5%
Acidity:
After a gentle pressing, the must is transferred directly into barrels (30% new). Fermentation takes place slowly, on fine lees, with moderate stirring. Aging lasts approximately 18 months to develop complexity, tension and length, without fining or filtration.
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