PINOT NOIR 2008

• > Grape: Pinot Noir
• > Vineyard and soil: Gravelly loam soil with lime-rich subsoil
• > Harvest: End of September to early October
• > Fermentation:  Fermentation on the skins in steel tanks at 27-29°C, followed by biological acid reduction
• > Vinification: 12 months in used French oak barriques  
• > Alcohol: 13.2%vol 
• > Residual sugar: 1.0g/l
• > Acidity: 4.8g/l
• > Description: Ruby-garnet, intense nose of raspberries, haws and spices, very expressive flavour with an elegant and long finish
• > Recommended with: Ideal with hearty meat dishes made with delicate
  spices, as well as mature cheeses.
• > Serving temperature: 16-18°C.