VITICULTURE This wine is issued from a selection of very old vines of Pinot Noir. This relatively fragile varietal needs a great terroir and a lot of care to give the best of itself. It flourishes on the chalky slopes of Chavignol, known locally as “caillotes”. While the clay are giving some flesh to the wine, the chalk gives it its bones.
VINIFICATION Alcoholic fermentation is carried out in stainless steel vats (10 to 14 days) between 26° and 32°C. During this time, the grape are punched manually and delicately and the juice pumped over twice daily. Malolactic fermentation taken place in the famous barrels, as did ageing for 18 months.