Marked by vegetal nose. Limited extraction ensures freshness, roundness, and suppleness.
Specifications
| Vinification | The harvest is entirely destemmed, to avoid excess tannins. In the cellar, Peirazeau has a minimal-intervention approach; he uses only indigenous yeasts and no added substances. The grapes are macerated in stainless steel tanks for 2-4 weeks with gentle manual pumping-over and punching-down for soft extraction. |
| Élevage | In stainless steel tank. |
| Tasting Notes | Classic. The Bourgogne Pinot Noir is marked by its vegetal nose. During its vinification, extractions are limited to guarantee freshness, roundness, and suppleness. |
Location
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