A northern red grape variety, Pinot Noir ripens early but slowly. Its pinecone-shaped clusters are small and compact, with tightly packed oval berries covered in a thin, velvety blue-black skin. Adapted to clay-limestone soils and continental climates,  this delicate variety thrives in the Centre-Loire, where it expresses finesse and elegance.

A medium-length maceration produces light, fruity reds with aromas of red fruits (morello cherry, cherry, wild strawberry). A longer maceration yields wines with a firmer structure and more powerful bouquet (prune, spice, kirsch cherry, vanilla).

As Pinot Noir juice is colourless, the berries must macerate and ferment with their skins, which hold the pigments. It is through this step, of varying length, that the juice takes on its bright cherry-red, slightly purplish hue. Pressed directly or given a short maceration of just a few hours, Pinot Noir produces delicate rosés, with the onionskin or œil de perdrix shades so characteristic of the region.