Operated vineyard surface: 1.15 hectares
Soil: limestone alluvium soils
Exposure: East
Location: mid-slope
Harvest: manual harvest followed by a manual sorting
Vinification: after partially 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 (20%) as well as in oak barrels of one or two years for 16 months.
Grilled beef rib, Lamb in sauce, Mature cheese platter.