Pinot Noir bottle

The cool location of the Limoux region in the Languedoc is very similar to the best French regions for Pinot Noir. The fruit is sourced exclusively from sloping hillside vineyards where cooler temperatures provide excellent growing conditions for Pinot Noir.

It is excellent with grilled salmon or pork.

August 31, 2006 | Wine Spectator
Bright red, with juicy cherry flavors, and plenty of plum and spice. Fresh finish. Drink now.
  • Winemaking

    After a cold pre-fermentation that lasts several days, the wine undergoes alcoholic fermentation in stainless steel vats for 2 weeks. The daily extraction is soft in order to keep the freshness of the fruits and to find the best balance between structure and aromas. The grapes undergo a cold temperature pre-fermentation maceration before starting a two-week-long fermentation. Gentle punch downs help extract soft tannins, flavor and aroma compounds, resulting in a balanced wine with a long, silky finish. After malolactic fermentation, the wine is aged for 6 months.

  • Nose

    Elegantly perfumed with a somewhat earthy bouquet that reveals notes of fresh red berries and dark cherry.

  • Palate

    Ripe red fruits on the palate with a pleasant acidity and nice structure. Bright and lush, this is the ultimate food wine.

You Might Also Like

Prev Next