Terroir : clay- limestone soil
Age of the vines : 40 to 50 years old
Vinification : Grapes are hand-harvested. Direct press and cold maceration in stainless steel vats for 4 to 5 days. Natural fermentation (with indigenous yeasts) is in barrel. Ageing for 12 months on old oak vat. No finning.
|Saint Romain||Login||Bottle (75cl)||2016|