100% Pinot Noir from vines 35 years old on average. Some whole cluster maceration assures a good structure and brings out elegant Pinot Noir aromas. 1/3 of the grapes are pressed directly, the other 2/3 macerate for 24-72 hours first. 20-30 days fermentation and aged for 7-11 months in stainless steel tank.
Bruno Clair’s rosé pays homage to the family’s history as it was his grandfather, upon returning from the war in 1919, who decided to try vinifying his Pinot Noir grapes into rosé wine for the first time in the Marsannay area. The delicate, soft, and fruit-forward result eventually became all the rage in Dijon cafés. Rosé wines from Marsannay gained AOC status in 1987.
