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Pinot noir: 70%
Vinification and maturing:
Maceration on skins for 52 hours
Slow, gentle pressing using gravity-flow techniques.
Vinification in temperature-controlled stainless steel vats and a period in the barrel for a certain volume of reserve wines.
Average two-year maturing period in the bottle.
Disgorged by hand and laid down for at least three months before sale
Dosage: 7 g/litre
Eye: Salmon-pink in colour with a fine, lingering bead
Nose: Intense with notes of fruit (ripe and from the forest floor)
Palate: The initial impact is wonderfully fresh and vinous, followed by great finesse.