Description
Pinot Noir, Grolleau, Gamay
Pinot noir was pressed directly in a pneumatic press whilst the two other grape varieties were vatted first and then juice was run off after 24h of maceration. The musts were fermented in stainless steel and then blended prior to a light filtration and bottling in mid-March.
The wines are clean and juicy, fermented with natural yeasts and no additives apart from a touch of sulphur to ensure the wine remain stable.
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