Round by choice, it doses with art sweetness and acidity.
Pinot Noir 50%, Chardonnay 50%
Grapes are removed from their stalks, placed in tanks and macerated for about 6/8 hours at 5°C. The Chardonnay is pressed gently and the must obtained is kept at a temperature of 8°C. After taking out the dregs both musts are fermented separately at a controlled temperature of maximum 18°C. The cuvée is produced in Spring and then bottled.
The wine is aged on the yeasts in the bottle for at least 24 months.
Hints of small red berries.
Round and soft. The presence of sugar perfectly balances the good acidity of the wine.
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