Made using the carbonic maceration method of fermentation – where uncrushed whole bunches are put in tank and sealed, enabling intercellular fermentation to happen. This allows more primary fruit expression of the grapes, and a softening of the tannin in the final wine. It is a technique most commonly associated with Beaujolais. This results in light, fragrant Pinot Noir, ready to be chilled if needed.
Produced from the same vineyard as the Palmiet Pinot Noir in Elgin.