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Pinot Noir Production: From Vine to Glass
Pinot Noir cannot be produced on a whim. From hand harvest to ageing in barrels, every step of its production requires precision and patience. In Alsace,it is used to produce still red wines and Crémant Rosé.
Pinot Noir is a grape variety with purple skins and white flesh. All of its color, tannins, and aromas come from the maceration of the skins with the juice. This distinctive characteristic makes its winemaking process more delicate than that of other red grape varieties. No excessive extraction, no harshness. Pinot Noir requires finesse at every stage.
At Bestheim, we vinify Pinot Noir in two ways: as still red wine—with four cuvées ranging from immediately fruity to the Grand Cru Vorbourg—and as sparkling wine, which serves as the base for our Crémants d’Alsace Rosé. Two winemaking approaches, the same grape variety, yet very different results.
Growing Pinot Noir: How to Cultivate a Demanding Grape Variety?
Pinot Noir buds out early in the spring; as an early-ripening variety, it is vulnerable to late frosts. Its thin skin, which contributes to the delicacy of its aromas, also makes it susceptible to diseases such as downy mildew, powdery mildew, and gray mold.
This is a grape variety that requires close monitoring and does not forgive a lack of attention.
It thrives on well-exposedlimestone terroirs in cool to temperate climates. Yields must be kept in check to concentrate the aromas and produce high-quality tannins. The healthier and riper the grapes, the more refined the wine’s aromas will be. Now the question is: when should we harvest our Pinot Noir?
Generally, the harvest takes place in September, at full ripeness. But since we’re talking about viticulture, harvest times will vary depending on the climate, the year, and the desired level of ripeness. At Bestheim, we use a hand harvest; each cluster is picked individually and then sorted to ensure the grapes are free of disease.
Our finest cuvées come from single-vineyard selections on old vines planted on hillsides, where Pinot Noir finds ideal conditions: southern exposure, limestone and marl-limestone soils, and optimal sunlight.
The Winemaking Process for Crémant Rosé: From Pinot Noir to Bubbles
Pinot Noir isn’t just for red wine. At Bestheim, it also serves as the foundation for our Crémant d’Alsace Rosé, crafted from our finest plots on clay-limestone soils.
The process : a short skin contact gives the wine its rosé color. This still base wine then undergoes a second fermentation in the bottle (traditional method), which creates the bubbles. After patient ageing on racks, the wine is disgorged and then dosed with 8 grams of sugar to enhance the aromas.
Two cuvées, two approaches:
- Crémant Brut Rosé: At least 12 months on racks, fine bubbles, and immediate fruitiness
- Crémant Grand Prestige Rosé: 18 months on racks, a blend of rosé from pressing and rosé from saignée, crafted for fine dining
The Winemaking Process for Still Red Pinot Noir
Once harvested and sorted, the Pinot Noir grapes go through several stages before becoming wine. Each stage influences the final profile: color, aromas, structure, and roundness.
Destemming and Transfer to Tanks
The berries are separated from the stems (the stalks of the cluster) and then transferred to stainless steel tanks. Destemming prevents the wine from acquiring vegetal and astringent tannins.
Maceration and alcoholic fermentation
These two stages take place simultaneously in stainless steel tanks. The grape skins remain in contact with the juice for several days. It is this maceration that gives the wine its color, tannins, and aromas. Since Pinot Noir has white flesh, all of the color comes exclusively from the skin.
Meanwhile, the yeasts convert the grape’s sugar into alcohol. Pumping over (pumping the juice from the bottom to the top of the tank) helps ensure uniform extraction. The duration of maceration varies depending on the desired style. At Bestheim, our Pinot Noir Exception macerates for 2 weeks to achieve a more pronounced structure.
Pressing
After maceration, the grapes are pressed to separate the juice from the pomace (the solid residue of skins and seeds). The resulting wine will then complete its alcoholic fermentation.
Malolactic Fermentation
A second, natural fermentation converts malic acid into lactic acid. The result: the wine becomes softer, gaining roundness and suppleness. This stage takes place in the tank.
Ageing
This is where Bestheim’s cuvées stand out:
- Chasseurs de Lune: ageing on fine lees in tanks for immediate freshness and fruitiness.
- Rayon de Lune, Exception, L’Impatient: 12 months in French oak barrels (228 and 500 liters) adds complexity, woody notes, and rounded tannins.
A subtle difference between the barrels: a 228-liter barrel imparts a more pronounced oak character, while a 500-liter barrel remains more subtle.
Bottling
The wine is bottled after ageing. For our L’Impatient, the bottle rests for at least one more year in the cellar before release—a wait that pays off.
To learn more about our approach, discover the art of winemaking at Bestheim.
At Bestheim: Four Winemaking Styles, Four Wines
Four cuvées, four ways to vinify Pinot Noir. Each reflects a different winemaking choice.
Le Chasseurs de Lune remains in stainless steel tanks and is undergoing fine lees ageing. No oak, no forced complexity. Fruity freshness, fine tannins—ready to drink now.
Le Rayon de Lune spends 12 months in French oak barrels. The oak imparts delicate woody notes without overpowering the fruit. Balanced and round.
L’Exception undergoes maceration for 2 weeks, followed by 12 months in 228- and 500-liter barrels. Old vines, full ripeness. Assertive structure, ripe tannins, true personality.
L’Impatient is the pinnacle. Grand Cru Vorbourg, aged 12 months in oak barrels, 3,000 bottles per vintage. Power, complexity, and length. Pinot Noir at its finest.
