Our Pinot Noir is produced according to the ancient and traditional Burgundy ‘pigeage’ technique, using small open tanks of 8,000 liters where it is made ‘by hand’. After harvesting in the cool of the mountain morning the tanks are macerated for about 5 days at a temperature of 8?C. Fermentation at between 18-24?C takes place over about a week. The unique process of pigeage or punching down, keeps the cap or sombrero of skins moist and allows for the intensifying of flavours and richer colors.
