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 And Will Improve