All wines stored at 55° and 70% humidity
Each cuvée is unique from the next, and modest levels of new oak keep the focus squarely on site. 20-30% new wood for Villages and Premiers, 50% for the Grand Crus. All grapes are destemmed, receive a 5-day cold soak, and then a relatively long fermentation of 15-20 days. The Villages wines are raised in barrel for 18 months, with Premier and Grand Crus receiving a 24-month elévage.
|Grape Variety||Pinot Noir|