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The wines of the Côte d'Or came in with excellent levels of maturity, good sugar / acid balances and a satisfactory state of health. Potential degrees were normal to high. We took advantage of the excellent condition of the grapes to use indigenous yeasts during alcoholic fermentation. They lasted about 3 weeks during which we practiced light sticks. The woods are very soft, the lees are of good quality and the aging will continue in good conditions.