Antonin Rodet Pinot Noir

Vinification: The grapes are totally destemmed. The vatting lasts 10 to 12 days. The alcoholic fermentation and the maceration are carried out in temperature-controlled, open vats. The cap is punched down twice a day during the alcoholic fermentation. The malolactic fermentation is completed at 100%. The wine is then matured in stainless steel tanks, then bottled in traditional Burgundy bottles. 

Ageing: This wine is ready to drink.                                                                                                                                                                                                                                                 

Tasting notes: Clear and shiny deep ruby red with purplish tints. Aromas of dark berries (blueberry,  blackberry, blackcurrant). Fruity, spicy and lively with fresh and crunching tannins.                                                                                                       

Serving: Enjoy ideally at 12–14°C.

Food pairing: First course (cold cuts, quiche), grilled meat, fine dry cheese.