Pinot Noir N° 3

Even if the N° 3 also has a “cold soak” - as the process is called in the Anglo-Saxon world when grapes macerate at low temperatures of around five degrees Celsius for a few days in huge 5000 liter oak fermentation vats - a thoroughly modern move in the winemaking process, there is a bit of history in this wine. The press, a tree press from the 16th or 18th century, gently squeezes the remaining juice out of the grapes before the wine matures for 18 months in Burgundy vats holding 228 liters - about a third of which are new, by the way. Wonderful dark forest fruit aromas combine with spicy notes, cocoa and fine wood notes to create an incredibly enticing perfume. When the wine reaches the palate, it impresses with mighty power, but also a wonderful elegance and finesse, showing a great structure, which makes it unmistakably clear that the wine requires some patience, but will bring roses with time, a whole bunch!