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Pinot Noir grapes were discovered in two ideal regions, Puy de Dome and Mediterranee. Both places feature vines 15-40 years old in high-altitude vineyard sites near the 45th parallel. Hot days and cold nights bestow delicacy and finesse, as in Burgundy. Master Blender Jean-Pierre Rodet rejected hundreds of lots to find perfect sources to craft this luscious Pinot Noir. Grapes are destemmed before undergoing a cold maceration at 6-8C (43-46F) for 5-7 days to extract delicate fruit notes, very unusual for a Vin de Pays. Fermentation occurs in open-top barrels for a long 15-20 days, followed by malolactic fermentation and maturation in tank on light lees. This wines bright, fruity character is preserved by the absence of oak. [+]