ARBOIS - PINOT NOIR - CHATEAU DE VERREUX
PINOT NOIR
VITICULTURE
The vines are cultivated without chemical herbicides or synthetic products. The rows are plowed, and we favor natural grass cover between them. Manual de-budding is carried out to limit yields and prevent fungal diseases. Harvesting is done by hand, using small crates.
VINIFICATION
After a meticulous manual sorting, 80% of the grapes are destemmed, while 20% are kept as whole clusters. A cold pre-fermentation maceration is performed to gently extract aromas and color. Fermentation then begins spontaneously with indigenous yeasts. The vatting lasts five weeks, carried out as an infusion with light pump-overs. After vatting, the wine is gently pressed
to preserve the elegance of the tannins.
MATURATION
Ageing takes place in used oak barrels of 225 and 400 liters for 10 months. No fining or filtration is performed before bottling, which is done with natural cork.