Tasting

Bourgogne passe tout grain

A blend of Pinot Noir (90%) and Gamay (10%).

Area:
0.508 ha

Age of vines:

Planted in 1970.

Soil:

Clay-limestone

Cultivation:

No herbicides. Regular soil-working. Hand-picking

Vinification & elevage:

Grapes passed over sorting table in the vatting house then cold-macerated for 8 days. Fermentation then proceeds natrurally with little intervention needed.
De-vatting takes place srictly as determined by tastings and with regard to the lunar cycle.

Racking and bottling:

The wine is matured in barrel (33% new wood) and bottled usually in March (i.e. after 18 months' elevage) with regard to the lunar cycle.