The complexity of this wine is derived from six different clones that are planted in the vineyard. Each clone ripens at a different time, resulting in the harvest extending from April to May. Warm, natural yeast fermentations are carried out in small batches, using whole bunches and gentle plunging in the tank to extend the length of the fermentation. The wine is then aged in French oak casks. This is typical Burgundian winemaking. The bouquet offers a delicious vibrant cherry fruit and is a super introduction to a palate offering great intensity and soft elegance. Hardly any is produced, like all great Burgundies!
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