100% Pinot Noir
This zero sulfur Red Burgundy has a vibrant nose of violets, black olives and cassis. The palate is juicy and crystalline with bright acidity and lovely persistence.
60% whole cluster fermentation, 11 day cuvaison with 5-7 punch downs per day and sporadic pump overs. Following pressing, the wine settles two weeks in barrel before being transferred to 25hL foudres for ageing. No sulfur added.
