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Winemakers: Rene & Francois Leclerc
Farming: Sustainable
Grape Varieties: Pinot Noir
Terroir: 10 year old vines in limestone with marl (a clay and limestone mixture) that often includes gravel and sand with very old volcano powder
Vinification: Cold fermentation for 13 to 15 days with two push down per day. The wines remain in vats for about 6 months and then aged 1 year in neutral oak barrels to not hide the authenticity of Pinot Noir, the terroir and the vintage. But oak aging is still important for micro-oxygenation. No fining or filtration.
Tasting Notes: On the palate, very nice attack on ripe fruits. The wine continues on a beautiful tannic frame built on sweet and silky tannins. The very ripe harvested grapes sometimes express an elegant note of licorice.
