Description
Our Pinot Noir comes from the smallest vineyard on the farm – a 1 hectare block that yields only enough grapes for a few barrels every year. The grapes were destemmed and then fermented at 18 degrees Celcius in stainless steel. After dryness, the wine was matured in three small French Oak barrels for 16 months, where it underwent a spontaneous malolactic fermentation.
