Domaine de l'Aigle Pinot Noir 2018 Magnum

The harvest is manual and the grapes are transported in boxes to the cellar. The berries are de-stemmed and sorted in such a way as to eliminate all the plant parts of the bunch. A pre-fermentation cold maceration is carried out for 5 to 8 days with regular punching down. At the start of alcoholic fermentation, punching down is carried out, then, little by little, in order to better control the extraction of aromas and tannins, they are replaced by pumping over. The pressing is delicate with a pneumatic press. Malolactic fermentation and aging for 9 to 12 months take place in French oak barrels. Finally, the wines from the different barrels are assembled after racking.