Grape Variety: Pinot Noir from Burgundy

Soil: Calcareous clay

Vine Training System: Guyot

Production per hectare: 60 quintals per hectare

Winemaking: Spontaneous fermentation with maceration on grape skins for 3 days in stainless steel tanks.

Colour: Light ruby red, turning to garnet as it ages, clear, delicate colour.

Aromas: Fine and elegant bouquet, ethereal, fruity notes of wood berries such as currants and Morello cherries.

Taste: Full body and long-lasting, herbal notes such as mint and red fruit of cherries and raspberries.

Aging: 50% in Acacia barrels and 50% in Slavonian oak tonneaux (big barrels)

Food Pairings: Goes well with meat and cooked fish but it excels in pasta with duck sauce and savoury roasts

Serving Temperature: 16° C