Grape varieties: Pinot Noir

Tasting notes:

Ruby red with violet hues. Intense nose of red cherry combined with seductive mocha, vanilla and spicy notes. Soft on the palate with velvety tannins, dominated by notes of kirsch and spices.

Food matches:

Mediterranean dishes, pizza, paella, risotto.

Winemaking: De-stalked grapes cold pre-fermenting maceration for 3 days to extract complex aromas (at 12C / 54F) and under CO2 protection alcoholic fermentation in vats with punching of the cap twice a day (temperature carefully controlled to reach 27C / 81F at the end of the fermentation)

Soil: A wide variety of soils such as sand, clay, chalk, schist, gravel and pebbles.
Climate: Mediterranean climate, very windy with high temperatures and exceptional sun. Wide temperature range between cool nights and warm days, ideal for the maturation of the Pinot Noir.
Aging: Malolactic fermentation in vats.