Pinot Noir grapes were discovered in two ideal regions, Puy de Dome and Mediterranee. Both places feature vines 15-40 years old in high-altitude vineyard sites near the 45th parallel. Hot days and cold nights bestow delicacy and finesse, as in Burgundy. Master Blender Jean-Pierre Rodet rejected hundreds of lots to find perfect sources to craft this luscious Pinot Noir. Grapes are destemmed before undergoing a cold maceration at 6-8°C (43-46°F) for 5-7 days to extract delicate fruit notes, very unusual for a Vin de Pays. Fermentation occurs in open-top barrels for a long 15-20 days, followed by malolactic fermentation and maturation in tank on light lees. This wine’s bright, fruity character is preserved by the absence of oak.

Tasting notes

Full of red fruit and spice, this delicious selection showcases Pinot Noir’s signature silky texture and food-friendliness. Sweet cherry fruit melds with earth and spice, balanced acidity and ripe fine tannin, giving a long, smooth finish.

Food pairing

Well-suited to pastas, pizza, BBQ or anything eaten en-route as you search for long-lost knowledge.