Perfection, drop by drop.

The pressing and preparation all take place traditionally, without filters and mechanical pumps.  After two weeks, cool mash fermentation prepares the wine for maturation in French oak barrels from Rousseau du Francois Freres.  Each barrel holds 225 liters with medium light toasting and two thirds are new.  They are kept in a cool place under low must enrichment and alcohol levels between 12.6 and 13.3 percent are reached. After bottling with natural corks from Trescasas, the bottles are stored in our cellars for at least two more years. Based on the structure of the wine, there is further aging potential for 10 years or more.

Though distinctive with their own characteristics, the three vintages of 2011, 2012 and 2013 all captivate the nose with their fresh berry and floral aromas; on the velvety palate, there is tension between finesse and richness coupled with the perfect balance between fruit, alcohol and acidity.

Sommeliers and wine lovers alike have delighted over the first few releases of Pinot Noix:

 “One of the most impressive wine I had been tasting in 2015. Very impressiv nose, straight, rich and elegant. The palate is so well balanced with a long finish. A real pinot noir from the old world.” Luca Martini, Sommelier Weltmeister  – World Best Sommelier (WSA)