Pinot Noir Prestige Bio 2019

85% of the grapes are destemmed and then sorted. The remaining 15% are vatted in whole bunches. Fermentation takes place at around 22°C with punching down once a day during alcoholic fermentation, and moistening of the cap every day towards the end of maceration which lasts 3 weeks. Malolactic fermentation takes place after settling in the vat

Clay-limestone with 20 % ferrous red, white and grey clay. Situated in the most continental part of the Languedoc Roussillon, the soil is lightly sandy, so it has well aerated and drains well. The vineyard is at 250 metres altitude and there is a significant difference between daytime and nighttime temperatures, which is ideal for Pinot Noir.

The grapes are destemmed and sorted. Fermentation takes place at around 22°C. Punch down twice daily during alcoholic fermentation. Three weeks in tank. Malolactic fermentation happens after settling in concrete tank.

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