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Appellation: Saint Pourçain

Age of Vines: 30 to 40 years

Yields: 45 hl/ha

Pruning Method: Guyot

Soil: Clay and limestone

Varieties: 100% Pinot Noir

Vinification Method: Grapes are destemmed. Semi-carbonic fermentation with pumping over in 350 hl tanks with indigenous yeasts. Aged eight months before being lightly filtered and bottled with less than 3g of sulfur.

Tasting Note: Fine tannins, ripe black fruit.