Terroir : clay-limestone soil
Age of the vines : 40 to 50 years old
Vinification : Grapes are hand-harvested. Direct pressing and cold maceration in stainless steel vats for 4 to 5 days. Natural fermentation with indigenous yeasts in a small oak barrel. Ageing for 12 months in an old oak vat. No finning.
- France, Burgundy
- Fanny Sabre
- Ready to Drink And Will Improve