1.22 hectares of pinot noir comprised of 35 rows [rangs in French] planted in the mid-1960s by Paul Gilbert, part of the Champaloin vineyard (commune of Vignoux-sous-les-Aix), this wine offers an elegant expression of pinot noir on an iron oxide-rich Kimmeridgian terroir.
It is without question the airiest and freshest pinot noir produced on the estate. Long, salty, intended for laying down.
Maceration for about 20 days. The wine has been aged for 18 months in barrels and tanks.
Food and wine pairing
Fermented pure grape juice, this cuvée presents a sappy, vertical and forthright profile. We suggest it be served with a roasted Bresse capon.
Available in magnums.