Wijndomein Lescrauwaet "Pinot Noir"

An elegant red wine with the necessary complexity. The wine underwent a skin maceration of 14 days (remontage) and, after fermentation, was aged for 13 months in lightly toasted French oak. Every three weeks, the lees were brought into suspension (bâttonage) to enhance complexity and roundness.

During vinification, intervention is kept to a minimum. There is no deacidification or acidification. Clarification is achieved primarily by gravity and racking, followed by (light) filtration. No fining agents are added.