Catherine Marshall Pinot Noir on Clay Soils 2022

The grape material was completely destemmed and hand-picked as whole berries and subjected to a 24-hour swelling phase and left to spontaneous fermentation in open fermentation tanks. This means that the fermentation started in a naturally spontaneous way without the addition of commercial yeast, due to the yeast occurring wild on the fruit and the environment. During fermentation, the cap was regularly immersed in order to transfer a maximum of colour and flavour concentration to the wine. Once fermentation was complete, the tanks were pressed by hand into 225 l oak barrels using a stainless steel basket press, where the malolactic fermentation was completed. The different barrels were filled into a combination of new, second, third and fourth filled barrels of French Burgundy oak, where the wines were allowed to mature for 9 to 12 months. After the aging was completed, the highest quality barrels were selected, blended and bottled lightly filtered.