Pinot Noir N° 2

The N° 2 is certainly a more serious wine than the N° 1, but the focus here is also on enjoyment, albeit no longer immediate - two or three years of bottle ageing work wonders here. The vinification process is much more complex than for the entry-level wine. Here, the grapes are stored for three days at five degrees Celsius in Burgundian oak vats before fermentation is set in motion with pure yeasts selected in Burgundy and the cap is pressed “à main” six times a day. The wine is then aged for around a year in 800-liter oak barrels of Burgundian origin, in which a wine smelling of dark forest fruits grows, as fruit components are skillfully combined with earthy notes to create a hellishly neat aroma. N° 2 moves through the palate with delicacy and yet power. Wonderful!