Tasting note
This Pinot Noir shows a very good fruit in the nose (straberries, cherry) still young and will of course get softer and fruitier. One drinks Pinot Noir cool in Alsace, around 14-15 C.
Vinification
The maceration lasted about 10 days, followed by a gentle pressing. Fermented in stainless stell tanks. No oak ageing Skins pressed in Pneumatic press and fermentation controlled at 28 C for an average of 14 days.
Food Match
Matched with meat, veal, beef and venison, including some soft cheeses.