Estate Pinot Noir 2022

Only Burgundian clones (667, 113, 115, 777) are used. Berries were hand-sorted before crushing, followed by cold maceration at 12º-14ºC for 6-8 days. Fermentation began naturally, then inoculated with Burgundian yeast after five days. The skin was hand-punched twice daily.

This wine ha a bright crimson color with delicate earthy aromas and red and dark berry flavors. On the palate, these notes are joined by savory hints, a touch of oak, and a long, lingering finish.