Pinot Noir N°2

Specially chosen grapes are stored for six to ten days at 5° Celsius in 5000 litre oak vats from Burgundy. This pre-fermentation cold maceration gives the final wine a more complex fruity flavour. During fermentation with a specially selected pure yeast culture from Burgundy, the top of the marc (the cap) is pounded six times a day by hand (“pigeage à main”).

The No. 2 is stored for at least 12 months in 800 litre oak casks before being carefully filtered and bottled. Dark forest fruits and an aroma of forest floor – called “sous bois” in Burgundy – are the distinguishing features of this flavoursome, delicate Pinot Noir. We recommend not opening our No. 2 for at least two or three years after bottling. That’s how long it takes to develop its full flavour. We believe that it does not reach its best for six to nine years.