The best Pinot Noir grapes are harvested early. The aim is to limit the alcohol concentration and tannin content in the wine. It then has to ferment for several days at low temperatures in contact with the skin. Therefore only limited colors and delicate aromas can be extracted. It is also the most distinctive grape variety. Once the two basic alcohols are obtained. They are blended for ultimate refinement and balance. Both on a sensory and olfactory level, while complying with production regulations.

 

The wine then undergoes a second fermentation in steel tanks. It stayed on the coast for a total of 70 days. After filtering out the sediment, the wine is filtered and bottled.