A Chardonnay vineyard, planted in the late 1980s in Péronne, Mâconnais, with marly soil. Grapes are hand-harvested and cooled overnight in a cold room at 17°C. Crushing and pressing occur with a basket press for 2-3 hours, followed by overnight drainage. Afterward, the juice is decanted, and the lees are preserved separately for potential future use. Fermentation begins naturally with indigenous yeasts in used barrels of 228L and 600L, and no sulfur dioxide (SO2) is added during vinification. The wine ages in barrels for 18-24 months, undergoes racking, and is blended in tanks for 2 weeks. There's no fining or filtration involved.
A Chardonnay vineyard, planted in the late 1980s in Péronne, Mâconnais, with marly soil. Grapes are hand-harvested and cooled overnight in a cold room at 17°C. Crushing and pressing occur with a basket press for 2-3 hours, followed by overnight drainage. Afterward, the juice is decanted, and the lees are preserved separately for potential future use. Fermentation begins naturally with indigenous yeasts in used barrels of 228L and 600L, and no sulfur dioxide (SO2) is added during vinification. The wine ages in barrels for 18-24 months, undergoes racking, and is blended in tanks for 2 weeks. There's no fining or filtration involved.
