Jasper Morris, Inside Burgundy 87-90 points
Surface: 0.53 hectares
Average production: 40hl/ha
Age of vines: 50 years old
Grape variety: Pinot Noir
Ageing:
French oak barrels
Origin of wood: Allier and Vosges
22 % of new oak.
Wine remained 15 months in barrels.
Viticulture:
Pruning style: Cordon de Royat and Guyot simple
Manual harvest
Green work (de-budding, leaf-thinning,…)
Triple sorting: in the vineyard (twice) and in the winery on sorting table
Winemaking:
Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas.
Indigenous yeasts.
Smooth extraction respecting the grape variety, terroir and vintage.
Fermentation lasts around 20 days.
Maturing:
In French oak barrels
The malolactic fermentation is performed in barrels with ageing on fine lees
No sticking, just slightly filtered before to bottling according to turbidity.
Bottling in favourable lunar day.
Serving suggestions:
Supple and elegant wine. Nose: red berry presence
The palate has a beautiful structure but with finesse
Serve between 16°C and 17°C ; keep 5 to 6 years.
Wine pairings:
Lamb, veal, duck, eggs poached, Brie, Camembert
