1er Cru Clos Jus

Terroir, Climate, Soil

Appellation: Côte Chalonnaise, extreme north of the appellation
Soil: Calcareous soils

How the wine is made

100% destemmed
Cold soak pre-fermentation for 6 days at 10° Celsius
Fermentation in thermo-regulated stainless-steel tanks lasts for 16 days
Aging 228-liter oak barrels for 12 months – 54% new oak and 46% 1-year-old oak

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