VINEYARD:Mid-slope parcels in the commune of Bar-sur-Aube
SOIL: Dominated by kimmeridgian bands
VITICULTURE: Vineyards farmed naturally - no herbicides or synthetic fertilizers used.
VINIFICATION: Direct press,then must is racked into barrels. Indigenous yeast fermentation in 600L French oak barrels
AGING: All three vintages 2018, 2019 and 2020 were disgorged in November 2023, with time sur lattes ranging from 30-48 months, followed by 6 months in bottle.
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