Vineyard Area: From vines planted planted between 1980 and 2000 of varying grades and expositions facing Grand Cru Les Blanchots and west of Montée de Tonnerre
Soil: Kimmeridgian marl (limestone rich clay)
Elevation: 400-600 feet
Vinification: Manual harvest, pressed, settled and racked before 1- to 2-month fermentation in stainless steel. Full malolactic and batonnage may be employed in colder vintages.
Maturation: 7-8 months in stainless steel
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