Textured and quite weighty, this wine has chunky red fruit on the palate and finishing on a herbal and earthy note.
This wine was made using traditional Burgundian vinification techniques. Fermentation started in temperature controlled stainless steel tanks with submersions of the cap or “pigeages” during fermentation. It was then transferred to oak casks (25% new) where it underwent b̢tonnage of the fine lees until it had completed malolactic fermentation. It was racked after spending 10 months ageing in oak, lightly fined and filtered, prior to being bottled.
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