Soil: clay-limestone composed
of Entroques limestone, Ostrea
accuminata marl or Comblanchien
limestone
Exposure: East/South-East
Location: bottom of the
hillside and mid-slope
Vinification: after destalking the grapes, the berries are put into thermo-regulated stainless steel vats for a perfect cold maceration of Pinot Noir. The fermentation may be punctuated by push downs in order to obtain a soft and complete extraction.
Ageing: in new oak barrels (25%) as well as in oak barrels of one or two years for 16 months.
Tournedos Rossini, cream of pumpkin soup