L'Amphithéâtre – Pinot Noir
Soil: Limestone with marine fossils from the early Cretaceous period – 100÷145 million years, mixed with clay.
Altitude: 230 m / East exposure
Vineyard: Massal selection from Burgundy. Vine density 9.200 / ha., trained in Guyot – Simonit & Sirch method.
Viticulture: Organic (not certified). Biodynamic practices.
Winemaking: Manual harvest on 05-7/09 in small crates.
Fermentation with ambient yeast. No added sulfur in the process. Grape is 20% full cluster fermented.
Aging: In 228 L Chassin barrels (second and third use) and Clayver ceramic amphorae for 18 months.
Technical data:
Alc: 13.0% by vol.
pH: 3.5
Tasting notes:
Lilac and lavender segway into aromas of sour cherry and the feintest hint of cola. There’s an underlying salinity which lifts the wine in a really impressive and unique way, highlighting its vibrancy and layered complexity. It is both
corpulent and tightly and tartly wound, fruity but structured.
Wine critics:
Jancis Robinson: 17,5 p
Jeb Dunnock: 91 p
Adrian van Velsen: 93 p
New Europe Wine Guide: 96 p
Availability: Sold out
Soil: Limestone with marine fossils from the early Cretaceous period – 100÷145 million years, mixed with clay.
Altitude: 230 m / East exposure
Vineyard: Massal selection from Burgundy. Vine density 9.200 / ha., trained in Guyot – Simonit & Sirch method.
Viticulture: Organic (not certified). Biodynamic practices.
Winemaking: Manual harvest on 05-7/09 in small crates.
Fermentation with ambient yeast. No added sulfur in the fermentation process. Grape is 20% full cluster fermented.
Aging: In 228 L Chassin barrels (second and third use) and Clayver ceramic amphorae for 18 months.
Technical data:
Alc: 13.2% by vol.
pH: 3.5
Tasting notes:
Offers exotic red fruits, spice, mulled fruits, dried flowers, menthol, and incense. Very exotic in its fruit profile, with warm baking spices, it’s medium-bodied, round, and supple, with a nice texture and good acidity.
Wine critics:
Availabilty:
Available in 750 ml.
Soil: Limestone with marine fossils from the early Cretaceous period – 100÷145 million years, mixed with clay.
Altitude: 230 m / East exposure
Vineyard: Massal selection from Burgundy. Vine density 9.200 / ha., trained in Guyot – Simonit & Sirch method.
Viticulture: Organic (not certified). Biodynamic practices.
Winemaking: Manual harvest on 03-4/09 in small crates.
Fermentation with ambient yeast. No added sulfur in the fermentation process. Grape is 20% full cluster fermented.
Aging: In 228 L Chassin barrels (second and third use) and Clayver ceramic amphorae for 18 months.
Technical data:
Alc: 13.2% by vol.
pH: 3.5
Tasting notes:
Ripe black cherries, crushed stone, and graphite. Medium-bodied, nicely structured, and with good length, give it a year or two and drink over the coming decade.
Wine critics:
Availabilty:
Available soon in 750 ml and 1.500 ml.