BOURGOGNE CÔTES D'AUXERRE

Pinot noir vines located in the town of Saint-Bris, planted at an altitude of between 210 and 250 m

The plots are oriented East, South and South-West. The soils are clay-limestone from the Kimmeridgien.

Vatting and fermentation of whole bunches in a tapered wooden vat.

Fermentation under the action of indigenous yeasts and vinification without input.

 The grapes infuse. Light pumping over and punching down allow gentle extraction.

Total maceration of 2 to 3 weeks.

Aging for one year in Burgundy pieces for 12 to 18 months.