Gevrey-Chambertin Vieilles Vignes

Winemaking Information

Depending on the vintage, 40 to 60% of the grapes macerate whole-cluster for 13 to 14 days in open wood vats, then are racked in barrel to continue fermenting and aging. The barrel breakdown is: 50% new oak, 40% "one wine" barrels, 10% "two wine" barrels.
SO2: During winemaking
Fining/Filtration: Unfined/Unfiltered