Old vine Pinot Noir, handpicked and selected. In the winery the Pinot Noir grapes are cooled down before crushing and only the free fall juice is being collected. The time the grapes spend in the press serves also to extract the light salmon color. First and second fermentation with indigenous natural yeast. After the first fermentation, the wines stay to mature until May after harvest, then are blended and bottled for the second fermentation.
