Paul Cluver Pinot Noir 2021

Before the grapes were crushed, the individual berries were selected with great care for the further production process. This was followed by a cold swelling phase of 4-5 days at a controlled temperature between 12°- 14° C. The fermentation was left to the natural process. Once fermentation had begun, 80% of the must was fermented with selected Burgundy yeasts, while the rest was left to ferment naturally. Once the fermentation process was completed, the wine was transferred to French oak barrels, where malolactic fermentation began. The wine matured for 11 months in oak barrels on the yeast.