ES-56 Pinot noir

This ruby and garnet-colored wine develops very ripe red fruits aromas with hints of morello cherries, plums and a touch of vanilla. The old vines and low yields produce a very concentrated and well-structured cuvée heralding good ageing potential. Under ideal conditions, this wine could age a decade or more.

This is a powerful Pinot. Its development on the palate is remarkable. It therefore asks for cuisine that is well-spiced and able to stand up to it. Some examples: “Preserved quail with currants in rosemary sauce”; “Roll of lamb with pan-sautéed wild Cèpe mushrooms”.

Alcoholic fermentation is performed in vats for 10 to 14 days at temperatures between 26 and 32°c. Throughout this process, the cap is punched and the must pumped over twice daily so as to maximize the extraction of color and tannins. Malolactic fermentation takes place in Tronçais forest oak barrels. When completed, the wine is racked and barrel aged for 10 to 12 months. Once bottled, this wine will age 8 to 24 months (depending on the vintage) in our cellar before being released.