Healthy, fully ripened Pinot Noir grapes were hand picked, lightly squeezed and mashed for 21 days by spontaneous fermentation in open vats. Several times during this time, the pomace cake was carefully pushed under by hand to achieve a complete extraction of color and aroma. Afterwards the mash was gently pressed and matured for 19 months in new oak French barriques and bottled unfiltered in March 2017.
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NOTE ALLERGIC SUBSTANCES
In hazelnut oil confited saddle of roe with goose liver sauce, glazed root vegetables, blood pudding & puffed emmer rice
Deep ruby red with golden reflections. Aroma of ripe sour cherries, black currants, roasted almonds, vanilla, liquorice, graphite and white pepper. Tremendously dense, multi-faceted and full-bodied. On the palate enormously concentrated with plenty of black berry fruit and never ending slate accented finish.