Features of the vine

• Variety Pinot Noir.
• Altitude 230 meters – Orientation South.
• Area 0,4587 ha.
  20,30 ares (1950)
  25,57 ares (2017)
• Clay soil.

Labour of the vine

• Simple Guyot pruning.
• Periodic ploughing.
• Integrated training.
• Hand-made harvest.

Vinification and ageing

• Distemming 100% – Cold vatting before fermentation.
• From 10 to 12 days of fermentation with automatic check of temperature – daily hand-made punching of the cap.
• Devatting with pneumatic pressing.
• Maturation in oak barrrels for 8 months.
• Only bottling of the batch at the property.
  Natural cork.

Service

• From 14° to 16°C to serve.
• This wine pairs perfectly with deli meats, pies, poultry and grilled or roasted meat (except wild game). You can also enjoy it with soft-rind cheese.
• Depending of vintage, leave it age from 1 to 2 years before consumption preferably.