Terroir : clay limestone soil
Vinification: Grapes are hand-harvested. Direct press and cold maceration in stainless steel vats for 4 to 5 days. Natural fermentation (with indigenous yeasts) in stainless steel tank. Ageing for 6 to 12 months (depending on the vintage) in old oak barrel. No finning.
- France, Burgundy
- Fanny Sabre
- Ready to Drink And Will Improve