Village Pinot Noir 2020

Extensive berry sorting was done by hand prior to crushing, which was followed by cold maceration at 12-14 Celsius for 2-3 days. Afterwards, the different batches were inoculated with Burgundian yeasts. Punch downs were done by hand 1-2 times per day during fermentation. The wine was transferred to oak barrels, stainless steel tanks and 5,000 liter wooden vats for the completion of malolactic fermentation. The wine is partially matured in French oak for 9 months to add complexity.

Serve with rosemary and mustard infused lamb Asian style fish dishes or vegetarian lentil burgers.