100 Noms
- Grape variety2/3 Pinot Noir and 1/3 Gamay
- ClassificationVin de France
- VinificationPre-fermentation cold maceration for 4 to 6 days. Maceration of destemmed grapes for 6 to 8 days. Pumping over throughout the maceration process; punching down at the end of alcoholic fermentation. Malolactic fermentation in barrels.
- Ageing500-litre oak barrels, used 3 to 5 times, for 1 year.
- BottlingAt the estate
- Ageing potentialLaying down 4 to 6 years
- Serving temperature10 to 12°C
