70% Gamay and 30% Pinot Noir. Both grapes are sourced from “Les Vercheres” harvested at the same time and co-fermented to produce this Passetoutgrain. The vines range from 40 to 70-year-old (planted in 1950s and 1980s) and grown on clay-limestone soils. Hand-harvested and vinified 100& whole cluster with natural yeast and no sulfur during vinification or elevage. Fermentation occurs in concrete tanks with 15-18 days maceration and 1-2 pump overs per day. Aging in oak barrels for 12 months on the fine lees. The wines are energetic, precise, and delicious. It’s simply astounding that the domaine has maintained a quiet profile while producing such compelling wines. It will be even more astounding if that continues.
*NO SULFITES
