1er Cru La Grande Berge
Terroir, Climate, Soil
Appellation: Côte Chalonnaise, south of the appellation
Soil: Vines planted in clayey soils at the bottom of a white marl soil slope
How the wine is made
Cold soak pre-fermentation for 6 days at 10° Celsius
Fermentation in thermo-regulated stainless-steel tanks lasts for 16 days
Aging in 228-liter oak barrels for 12 months – 44% new oak, 56% 1-year-old oak barrels