Pinot Noir, Andreas Bolliger (magnum) - 2023

Viticulture

The Pinot Noir is trained in Guyot on terraces. The plots are located at an altitude of between 825 and 900 metres in the ‘Kumme’ (Combe) in the commune of Rarogne, facing south-east, an important point for Pinot Noir as the vines go into the shade at the end of the afternoon. The soil in the upper part of the Kumme in Rarogne is made up of deposits of sedimentary origin, mixed with soft dark schist. It is predominantly sandy and moderately chalky, with over 90% fine sand and silt (sedimentary), the remainder being clay. The silt contains quartz, mica, iron oxides and clay.

Oenology

Vinification begins with de-stemming followed by cold maceration for 2 to 3 days, then a 15-day fermentation (spontaneous without the addition of yeast) in open wooden and stainless steel vats, with manual pumping-over of the cap. Malolactic fermentation takes place naturally. The wine is then matured for 10 months in barrels, 20-30% of which are new. Before bottling, the wine is clarified and lightly filtered. He uses barrels from Tonnellerie Meyrieux (Villers-la-Faye), Tonnellerie Chassin (Beaune) and Tonnellerie Rousseau (Gevrey-Chambertin). The level of toasting is chosen to preserve the fruity aromas and avoid a dominant woodiness. After each vintage, a tasting is carried out to determine the appropriate percentage of new wood and toasting level.

Suggestions for accompaniment

Platter of fine charcuterie and alpine cheeses - Risotto with porcini mushrooms and parmesan - Roast duck fillet with figs and spices.