Cheverny Rouge
- Red
- 60% Pinot Noir, 40% Gamay
Winemaking Information
The grapes are macerated, 80% whole-cluster, 20% destemmed, for 15 to 20 days. It is fermented and aged in concrete and wooden tronconic vats from 30 to 50hl in size. No pump-overs, pigeage, rackings or filtration.1 to 1.5 grams of S02 is added at bottling.
SO2: At Bottling
Fining/Filtration: Unfined/Unfiltered
Vineyard Information
Appellation: Cheverny
Soil Composition: Read "Fun Facts" for more details
Farming: Organic (certified)
Fun Facts: The grapes here come from the estate's youngest vines and are a mix of the three terroirs Hervé cultivates: sand and flint, clay and flint/silex and deep silt.
Thanks to importer Louis/Dressner for details above