Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Terroir: Between 1er Cru La Goutte d’Or and Le Clos de Mazeray. Shallow, high limestone soils.
Viticulture: Certified organic and biodynamic
Vinification: Gentle pneumatic pressing, 12 to 24 hours cold settling, alcoholic fermentation on fine lees in oak barrel (new oak varies). Fined/filtered if necessary. Aged for 16 to 20 months in barrel (20-50% new oak), gravity bottling.
Terroir: Between 1er Cru La Goutte d’Or and Le Clos de Mazeray. Shallow, high limestone soils.
Viticulture: Certified organic and biodynamic
Vinification: Gentle pneumatic pressing, 12 to 24 hours cold settling, alcoholic fermentation on fine lees in oak barrel (new oak varies). Fined/filtered if necessary. Aged for 16 to 20 months in barrel (20-50% new oak), gravity bottling.