| Producer | Domaine Grosbot-Barbara |
| Country | France |
| Region | Loire |
| Subregion | Saint-Pourçain |
| Varietal | Pinot Noir |
| Sku | 07476 |
| Size | 750ml |
After harvest, the Pinot Noir grapes are destemmed and rest in a chilled tank for up to 8 days. This type of pre-fermentation maceration is often seen in the production of white wines and allows Denis to have a slow start to the fermentation. Once the tanks warm up and fermentation begins, the maceration continues for about thirty days with very gentle methods of extraction being employed daily. The prolonged maceration enriches the wine and creates a somewhat reductive state. M. Barbara is employing techniques designed to bring out in his wine the fresh fruit characteristics of his grapes.
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