Œil-de-Perdrix de Peissy

Origin : Quality controlled (AOC) Geneva, Peissy

Height : 400-500 m

Soil : Molasse (a soft, crumbly sandstone)

Grape variety : Pinot Noir

Pruning method : Guyot

Average production : 70 hl/ha

Winemaking : Harvested early October. Light skin contact (6 to 12 hours). Alcoholic fermentation at cool temperature (18-20 °C) followed by malolactic fermentation. Early bottling.

Strength : 13.5% ABV

Characteristic : Light strawberry orange color. Delicate aromas of citrus and apple with a soft body. This is a complex and fruity rosé, yet easy to drink.

Gastronomy : Mostly appreciated as an apéritif, with oriental cuisine and as an outdoor wine.

Best time to drink : Now and up to 3 years after vintage.