Goes perfectly with rabbit or quail with beluga lentils and black truffles.

The grapes for this first-class Pinot Noir were picked by hand in the early morning hours and transported in small baskets to the conveyor belt, where the berries were carefully selected before continuing to destemming. The de-stemmed grapes were fermented as a whole berry after a 3-4 day long swelling phase in small open fermentation containers with a capacity of 500 kg. After 10-16 days of regular push-downs, the wine was poured into the barrel, where the malolactic fermentation came to an end. The wine was separated from the malolactic yeast and then returned to the barrel, where it was allowed to mature for 11 months. Before bottling, the wine was slightly flittered. The handicraft barrels used for maturation come from Burgundy and the Rhône region. 12% of the barrels were made of new wood, 88% second and third covered wood.

Allergy information: Contains sulfites