Pinot Noir N°4

This top quality cru will only be cellared in outstanding years from grapes which are grown on our Burgundy lots.

For additional structure, 10% of unstripped grapes are used, and after a juice extraction (Saignée) of 12%, which concentrates the contents of the must in a natural way, the grapes fermented with Burgundy yeasts in open 800 litre wooden containers. After this “macération postfermentaire” (after the fermentation process has finished the must is left to steep, warmed again to a heat of 28 degrees) leads to a further extraction.

Maturation takes place for twelve months in selected new barriques and for a further four months in a steel tank. The raw material of these casks is the result of a selection of woods from France’s best oak forests. Added to this, the wood is dried for an exceptionally long period of three years. A gentle and careful toasting guarantees a delicate aroma of roasting. We let the wine rest in the bottle for a further twelve months before selling it.
Complexity and delicacy should meet in this long-living Pinot Noir.

We recommend opening our No 4 at the earliest three to four years after bottling. It needs all this time in which to develop. In our opinion, the best time to drink it will only be reached after six to twelve years.