Pommard

Grape variety: Pinot Noir

Breeding: The malolactic fermentation takes place in barrels with aging on fine lees. No fining, light filtration just before setting depending on turbidity.

Vinification: The grapes are destemmed, put in vats and cooled at 12° for 5-7 days to extract the primary aromas. The maceration lasts between 15-20 days accompanied by rare pigeages (just to break the preferential paths of the grape juice) and several pumping over per day

Tasting: A rich, powerful and structured wine. Aromas of red fruits with spicy notes.

Food pairing: Red meats, game, cheeses.