The Pinot Beurot is the former name of the Pinot Gris in Burgundy, because of the grey color of the grapes, remembering the monks’ cowl.
Pressed immediately, the grape juice is poured in barrels in the cellar, where it stays in for 11 months, the time needed for the alcoholic and malolactic fermentations.
Weekly stirring of the lees, sulphur-free maturation.
Old barrels are used not to influence the aroma of this vintage.
Placed in bottles mid-September, 1 year after harvesting with a little of sulphur for preserving.
Powerful, aromatic and round wine. To serve with fish in sauce or poultry. Preservation between 5 and 10 years.