Grape variety: Pinot Noir
Altitude: approximately 500–580 m above sea level
Exposure: South-East – South-West
Average age of the vineyards: 15 years
Soil: Medium-textured, stony soil with sandstone fragments

Winemaking

Alcoholic fermentation takes place at a low temperature. After pressing, part of the must ferments in 500-litre French oak tonneaux, while the remainder ferments in stainless steel tanks.

After tirage, which takes place in spring, the wine remains on its lees in the bottle for at least 65 months. At the end of this period, no liqueur d’expédition is added during disgorgement, in order to preserve the purest expression of the grape variety and the minerality of the soil.

Tasting Notes

The wine has an intense straw-yellow colour, with a fine and persistent perlage. The nose reveals notes of red fruit and aromatic herbs, complemented by nuances developed during the long ageing on the lees.

On the palate, the freshness is broad and precise, supported by the creamy texture of the bubbles and the structure gained through the prolonged ageing on the lees. The finish is long and decisive.