TERROIR
Our Pinot Noir grapes ripen at an altitude of between 350 and 500 meters above sea level, on clay-limestone soils, bathed in Mediterranean sunshine and cooled by the Pyrenees. This unique dual influence, specific to the Aude Valley, gives them a delicate aroma.
WINE MAKING
The grapes are harvested and placed in vats by gravity. Cold pre-fermentation maceration for several days, combined with gentle daily pumping over, extracts a beautiful range of aromas and silky tannins. The temperature is controlled so as not to exceed 25 degrees during most of the fermentation, then it rises to around 27 degrees at the end of fermentation in order to obtain more harmonious tannins.
The tasting of the juices determines the decision to devat (between 10 and 14 days depending on the vats and vintages).
Malolactic fermentation and aging continue in stainless steel vats and barrels (around 20%) until June. Bottling takes place in the year following the harvest.
Aging and bottling are optimized to reduce total SO2.
TASTING AND PAIRINGS
This wine is ruby red in color with purple highlights.
It is well-rounded with an expressive nose of cherries and spices. It offers a silky, fresh, and well-balanced character.
