Vintage : 2004
Variety: 90% Pinot Noir 10% Chardonnay
Planting density: 5,000 vines per hectare
Training system: Guyot
Harvest: Manual in 15 kg crates
Production: about 80 q.li per hectare
Aging: 120 months on yeasts then at least 6 months in bottle.
Alcohol content: 13% vol
Residual sugar: 0,7g/l
Sulphites: 32 mg/l of SO tot (UE legal limits 185mg/l max)
Overpressure: 6bar
Colour: straw yellow with golden reflections
Hints: Very elegant and fine nose. Intense note of helicrysum foloowed by a strong mineral connotation. Pleasant hint of fresh-baked pan brioche that embraces the fruity notes typical of the Pinot Noir.
Serving temperature: to appreciate it fully serve cold, but not frozen 6-8 C.
Serving suggestions: Caviar, oyster and fish crudites