THE VINEYARD Charnay (60%) and Pierreclos (40%) with clay-dominant soils.
FERMENTATION Produced only with first press in used barrels.
AGING 6 months’ aging with minimal batonnage.
THE VINEYARD Charnay (60%) and Pierreclos (40%) with clay-dominant soils.
FERMENTATION Produced only with first press in used barrels.
AGING 6 months’ aging with minimal batonnage.
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