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

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