Dark onion skin colour. Wild berries and concentrated black truffle bouquet. There is an underlying smokiness & spiciness, which will develop into the typical organic mushroom character of Pinot Noir.
White and red meats, Parma ham, grilled linefish, Mushroom and cheese.
Serve at 16 - 18°C.
In The Vineyard
Soil Type: Decomposed granite mixed with clay.
In The Cellar
Fermented dry in open fermentation tanks. After 10 days, the wine was pressed and under went malolactic fermentation in new heavy toasted Allier. Matured for 15 months in barrique and allowed over 3 years bottle maturation before release.