VINIFICATION: After harvest the grapes are sorted and placed in a broad stainless steel vat where they burst under their own weight and the pressure of gravity's pull. The juice is then left in contact with the skins for 2-3 days while cold maceration takes place in a controlled environment no warmer than 12°C, and the caps are carefully punched down twice every day to ensure maximum extraction between the grape juice and the pulp and skins to ensure the colour and aromas of the final product. The wine is then left to ferment for approximately a fortnight in a controlled temperature of no more than 25°C, after which the vat is drained and the free run wine is separated from the skins and gross lees and half the wine is transferred to oak barrels (10% of which are new), and the other half to stainless steel vats, where it is left on the lees to undergo malolactic fermentation and oak-aging until the next February/March the following year.

CLIMATE: The valley has a Mediterranean climate with mountain influences, and experiences drastic fluctuations in temperature between night and day during the maturation period.

TERROIR: Our Pinot Noir is planted on soil of clay and limestone on the heights of the Aude Valley, at an altitude of 500m, well-exposed to the sun and winds which create a micro climate.

“…silky, beautifully textured, cherry-scented pinot noir made in the South of France by two Burgundian experts. I would never have expected a pinot of this price to have so much beauty and charm – track it down now!” Matthew Jukes, Daily Mail, London