About this wine
Vineyard and terroir
The grapes come exclusively from hillside vineyards with marly-clayey soils, good limestone content and moderate fertility. The vines are Guyot-trained, and the maximum permitted yield is 10 tonnes per hectare. Harvest takes place in August.
Grapes
A blend of black grape varieties in which Pinot Noir predominates.
Vinification
Whole bunches undergo gentle pressing, and only the first fraction of must is retained. Fermentation takes place in stainless-steel tanks at a controlled 18°C for 10–15 days. The base wine then remains on its own lees at low temperature until the following spring.
Ageing
Tirage takes place in spring. Secondary fermentation proceeds in bottle at low temperature, followed by at least 12 months of lees ageing. Remuage and disgorgement are followed by additional refinement in bottle.
Technical data
Minimum alcohol is 11.50% vol., minimum total acidity is 5.0 g/L, and minimum net dry extract is 15 g/L.
Serving and pairing
Serve at 6–8°C. Suitable as an aperitif at any time and as a partner throughout a meal, particularly with starters, substantial first courses and delicate main courses. Bottles should be stored in a dry, cool and dark environment at a constant temperature.
