2023 Technical Specifications
Grape Varieties 2/3 Pinot Noir, 1/3 Gamay
Drinking Window 5
Classification Coteaux du Giennois appellation
Region Coteaux du Giennois
Soil Limestone and flint
Pressing Method After Racking, The Pinot Noir And Gamay Were Pressed Separately Before Blending.
Maceration 15 days
Serving Temperature 13°C · 55°F
Production Details The fruit was fully destemmed, with daily pump-overs and light extraction during skin maceration. Following separate pressing and blending of the varieties, the wine was matured on fine lees in temperature-controlled stainless-steel vats for one year.
Tasting Notes Red and black fruit; very supple tannins; accessible and easy-drinking.
Food Pairing Bresse chicken