Harvested manually in the second week of February, this 100% Pinot Noir yields 10,200 kg per hectare. The grapes undergo two hours of maceration at low temperatures in the pneumatic press, protected with CO2, followed by gentle crushing with light pressure. Fermentation occurs over 15 days at 14–15°C in stainless steel tanks with selected yeasts. No malolactic fermentation is done to preserve natural acidity. The wine ages for four months in stainless steel on fine lees for a creamy mouthfeel.
This Pinot Noir presents a pale rose color with delicate salmon-pink hues. Its complex nose features floral aromas of jasmine, orange blossom, and rose petals. The palate is fresh, fruity, and well-balanced with mouthwatering acidity. Naturally stabilized and bottled unfiltered.