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 // Ageing in oak barrels for 18 months.
- Pinot Noir
- France, Burgundy
- Emmanuel Giboulot
- Ready to Drink And Will Improve