History
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Location
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Wine-making
With very low volumes, an excellent healthy state and a very beautiful concentration make the 2004 vintage the year of Pinot Noir. It is made through two macerations lasting about 10 days. It is raised in traditional tuns for 12 months which adds a more robust and more complex structure to its natural fruitiness.
Tasting
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Technical sheet elaborated by Mr Pascal LEONETTI
“Best Sommelier of France 2006”
“Best Young Sommelier of France 2003”
