Terroir: Clay and limestone soil
Age of the vines: Vines planted in 1961.
Vinification: Grapes are hand-picked and sorted. Alcoholic fermentation in wood tank opened for 10 to 20 days. Manual "pigeage" (punching of the cap) as well as "remontage" (pumping over) are performed. Grapes are then gently pressed, and aged in oak barrels for 18 months.
- Pinot Noir
- France, Burgundy
- Emmanuel Giboulot
- Ready to Drink And Will Improve