Pinot Noir (2016)
y roots found their strength in clay-limestone terraces. My gestation starts with a cold pre-fermentation maceration and two weeks fermentation at controlled temperatures. It takes for 6 to 9 months before being drinkable.
Dark with ruby tints, Delicate flavours of red and black berries mixed with floral notes, Hints of delicate wood and vanilla, Complex and long on the palate, Aromas of crushed black fruits and jam, Plump and well-integrated tannins.
Charcuterie, Grilled meats, Pepersteak or lamb dishes