Pinot Noir

IGP Val de Loire

Grape variety: Pinot Noir

Terroir: Shallow soil on Serpentinite

Area: 1.80 ha

Vine work: Short Nantais Guyot pruning, control of yields (50hL/ha maximum). Inter-row scratching, inter-vine plowing, partial grassing, green work (disbudding, trellising, trimming, etc.)

Harvest: Mechanical with on-board sorter-ginner

Vinification: Cold pre-fermentation maceration for 4 days then maceration for 10 days with regular punching down, alcoholic fermentation from 20° to 22°C then malolactic

Aging: In underground concrete tanks glassed in Nantes style for 12 months and in oak barrels

Tasting: Ideal serving temperature between 12° and 14°C

Potential: 5 to 10 years

Comments on the Vintage: Ruby color and amber reflections, ripe fruit nose, delicate palate of candied fruit

Food and Wine Pairings: Duck with turnips, rack of pork with prunes, marengo veal, meats in sauce

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