Les Bien Aimées
Pinot Noir from a two-hectare clay-limestone parcel. Barrel fermentation with indigenous yeasts, followed by more than five years on lees according to the brochure.
Terroir
A two-hectare hillside parcel on clay-limestone, with vines around forty years old.
Winemaking
Hand harvesting, barrel fermentation and indigenous yeasts. More than five years on lees before disgorgement. Dosage: 0 g/L.
Tasting
Pastry, brioche and red apple, with a subtle barrel-derived spice.