Pinot Noir N°1

A fruity Pinot Noir, mostly mash heated and fermented relatively cool, giving it strong bouquet notes of red berries and bananas.

A smaller proportion is mash fermented in 800 litre wooden vats and then pressed off after three to four days, so as to release as little seed tannin as possible. To ensure that woody notes do not dominate, but that the wine does have the oxygen it requires for maturity and colour stabilisation, it is ripened in used 800 litre oak casks from Burgundy for about three months, before being moved into steel tanks for the finishing touches before bottling.