100% Pinot Noir. The grapes are crushed and destemmed and macerated for 3 days prior to fermentation. Alcoholic fermentation takes place for 7 days at a maximum of 30°C with cultivated yeasts. Regular pump over and punching of the cap extracts good tannin and colour. Once fermentation is completed the wine is transferred to a mixture of oak barrels and stainless steel, completing malolactic fermentation naturally. Produced exclusively for Sainsbury's by Vignerons de Buxy, created in 1931 and consisting of 45 workers with 1100 HA of vineyards. Winemaker ~ Alain Pierre.
New producer, available end October, 279 stores, exclusive, synthetic cork 12.5%
14/10/2009

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