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 |
