A chunky and textured Pommard with a lovely purity of fruit together with aromatic spice from oak ageing.
Traditional Burgundian vinification took place with minimal intervention. The grapes were vinified as whole clusters. Fermentation took place with natural yeasts and without any ‘pigeage’ or punching down of the cap. The wine was 100% barrel aged for 12 months: 50% was aged in new oak, 50% in one year old oak. The wine then rested for a further six months in tank, prior to being bottled, without fining or filtration.
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