Domaine Camille Paquet Bourgogne Pinot Noir 2017 |
The grapes are machine harvested and kept separate from any juice that is released during the transport to avoid oxidation. The fruit is gently pressed in a pneumatic press and the must is cold settled for twelve hours before being put into a vat to ferment.
No sulfites is added during the alcoholic fermentation which is kept at a low temperature of 18-22 degrees Celsius. The alcoholic fermentation lasts for three to four weeks.The malolactic fermentation takes place over the following months. The wine is then aged on its lees until racked in March.
Some of the wine is partially fermented in barrel and then blended with the vat cuvees. The wines are then lightly filtered before bottling to retain their freshness and aromas.
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