Grapes source from a great diversity of terroirs covered by the Bourgogne appellation, which covers a total of 384 different villages.
WineMaking:
The grapes are sorted on a sorting table, destemmed and crushed before being placed in stainless steel vats. A cold maceration takes place for 3 days, followed by alcoholic fermentation for 12 days with two pump-overs and two punch-downs per day.
