VINIFICATION & AGEING
Grapes were hand picked on September 15th from selected old vine parcels in the southern Côte d’Or and Côte Chalonnaise. They were lightly pressed and cold settled in tanks before fermentation occurred spontaneously using indigenous yeast and minimal intervention. Malolactic fermentation followed before light barrel ageing (10% new oak) without lees steering. The wine was lightly fined and filtered before bottling on September 2nd.
Clay and limestone with east to southeast exposure and 245 meters average elevation
VINEYARD TRAINING & MANAGEMENT
Guyot & Sustainable viticulture
AVERAGE VINE AGE
65 years old