Made from pinot noir. This red-skinned grape is pressed directly after the harvest.
After the juice has been left to settle, the pale pink must is fermented in temperature-controlled, stainless steel vats at temperatures of between 17 to 18°C degrees.
The wine is racked and treated with bentonite (in-order to stabilise it) and filtered before bottling, which takes place in the Spring.
This is a light, fruity wine with a pale hue.
Grape variety: pinot noir
Terroir: limestone, clay-limestone
Reaches maturity: 1 to 3 years
Hue:bright and pale in colour
Nose:very fruity with aromas of strawberries and raspberries.
Palate: fresh, fruity with good length.
Serving temperature: 7 to 8 °C
Keep for: 2 to 4 years
Food matching:Crudités, charcuterie, white meat, Asian and Italian food.
