Region: Burgundy Grape: Pinot Noir Soil:Clay-limestone subsoil Average Age of Vines:50 years Average yield: 35 hl/ha Farming: Organic Harvest:Hand-harvested Winemaking:100% whole cluster with fermentation in wooden vats for three weeks, without chemical yeast Ageing:12 months in oak barrels Fining:None Filtration:None Added S02:Minimal Number of Bottles: 5190
