Terre Princière – Pinot Noir
Soil: Chalk limestone with marine fossils from the late Cretaceous period – 83÷89 million years.
Altitude: 120 m / East exposure
Vineyard: Massal selection from Burgundy. Vine density 6 100 and 9.200 / ha., trained in Guyot – Simonit & Sirch method.
Viticulture: Organic (not certified). Selected biodynamic practices.
Winemaking: Manual harvest on 08-10/09 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) for 18 months.
Technical data:
Alc: 13.0% by vol.
pH: 3.5
Tasting notes:
Bright ruby red, fruity-floral nose, raspberries, cheries, violets. Juicy, fresh palate, ripe tanning, excellent acidity, spicy, with long finish.
Wine critics:
Jancis Robinson: 17,5 p
Jeb Dunnock: 91 p
Adrian van Velsen: 91 p
Availability: Sold out
Soil: Chalk limestone with marine fossils from the late Cretaceous period – 83÷89 million years.
Altitude: 120 m / East exposure
Vineyard: Massal selection from Burgundy. Vine density 6 100 and 9.200 / ha., trained in Guyot – Simonit & Sirch method.
Viticulture: Organic (not certified). Selected biodynamic practices.
Winemaking: Manual harvest on 08-10/09 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: 13.3% by vol.
pH: 3.5
Tasting notes:
Red fruits, spice, and dried flowers. Beautifully textured and balanced on the palate, with ripe tannins, and a very fine, elegant, silky, and seamless mouthfeel.
Wine critics:
Jeb Dunnock: 91 p
New Europe Wine Guide: 93 p
Availability:
Available in 750 ml.
Soil: Chalk limestone with marine fossils from the late Cretaceous period – 83÷89 million years.
Altitude: 120 m / East exposure
Vineyard: Massal selection from Burgundy. Vine density 6 100 and 9.200 / ha., trained in Guyot – Simonit & Sirch method.
Viticulture: Organic (not certified). Selected biodynamic practices.
Winemaking: Manual harvest on 08-10/09 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) for 18 months.
Technical data:
Alc: 13.0% by vol.
pH: 3.5
Tasting notes:
Beautiful aromatics of red berries, spring flowers, spice, and minerality emerge from the glass, and it’s medium-bodied, with a pure, focused mouthfeel and outstanding length.
Wine critics:
Jeb Dunnock: 91 p
Availability:
Available soon in 750 lm. and 1.500 ml.