Grapes are destemmed but not crushed and the must fermented in wooden and concrete vats with spontaneous yeast at a maximum temperature of 30° C for no more than 16 days on the skins, with frequent punchdowns of the cap. Malolactic fermentation occurs naturally and the wine is matured for 16 months in 228ℓ French and 225ℓ barriques, with approximately 60% new oak.
Style and maturity: The Chamonix Pinot Noir Reserve shows a ruby red colour, with notes of cherry, wild red berries, crushed black pepper and violets on the nose. Although firm in structure and intense in flavour, textures are mellow and round, expanding with time to extraordinary opulence and length on the palate. It should reach its prime in about 5-8 years after release.