Single varietal Pinot Noir grapes were harvested, de-stemmed, crushed and let fermenting for 3 weeks. After gentle pressing wine fermented in 10,000L stainless steel tanks. After 10 months of maturation on lees, wine was bottles with small addition of Sulphur. Wine is vegan.
Red still wines, of bright Pinot Noir nose with hints of blueberries, that can be also find in the taste. Tannins are very soft almost unnoticeable.
Alcohol: 12.0% vol.