Per Case (Ex VAT)

An award-winning wine with a lingering bouquet of ripe fruit and subtle flavours produced in the village of Santenay. Grapes are destemmed, put into vat at 12°c for 5 days (cold pre-fermentary) to extract the primary aromas. Then fermentation lasts around 20 days then aged in French oak barrels for 15 months producing a S=supple wine, which is lightly structured, fruity and fresh.

Best to pair with white meat, poultry, pies, and light cheeses and the operating temperature is between 16°C & 17°C

Grape Variety: Pinot Noir

Aromas: Fresh and elegant nose of red fruits