Terroir: The vines grow on clay-limestone soils with a southeast exposure in the commune of Mancey, in the Mâconnais.
Vinification: The grapes are all hand-picked and pressed before a 24 to 48 hour cold clarification. . The clarified must ferments in large and previously used old oak vats, to preserve its purity and minerality. The wine is aged on its lees for 11 months before being bottled.
- France, Burgundy
- Emmanuel Giboulot
- Ready To Drink