This Pinot Noir flourishes in the vineyards located in the immediate vicinity of the winery, situated at 450 m altitude. Grapes are grown on breathtaking hills comprising of loam and chalk soils; perfectly suited for producing high-quality Pinot Noir.
At the winery, the stems are removed and the grapes are fermented at 26-28 °C over the course of 7 days. Grape must is kept in contact with the skins through pump overs and gentle pressing. This results in ideal colour extraction from the skins while emphasizing the fruit character of the wine. After two rackings, half of the Pinot Noir is aged in large French oak barrels, and the remaining half is aged in small 2-3 year old French oak casks (barriques). This is to add complexity and texture to the finished wine, rather than oak characteristics. After blending and bottling, the wine is further aged a few months before it is released to market.