Terroir: A rich diversity of terroirs including pebble, sand stones and blue stones, clay and deep altered pink granite.
The vineyards face the south and south-east.
In the traditional vatting room with its concrete vats, the grapes are macerated whole or destemmed. The technique used, called the”grate hat” or “chapeau grillé” is an age-old ancestral one. A wooden grate keeps the “hat” submerged yet allows for pumping over. This gentle extraction helps provide structure whilst retaining the elegance of the terroir. Maceration lasts between 15 and 20 days before the wines are slowly aged for a year prior to bottling. La Pirolette from Saint-Amour ideally appreciates a few years in a wine cellar.
Indulgent nose with Gariguette strawberry, cherry and blueberry suffused with fragrances of violet, liquorice and white pepper. Full-bodied and juicy in the mouth.