Refined yet lively red Burgundy. The 50-60 year-old vines grow on white marly limestone soils from just outside of Mercurey, with the grapes undergoing whole cluster semi-carbonic maceration in wooden and stainless steel vats, followed by malolactic fermentation in tanks, ageing for 18 months in 228L and 350L barrels, and bottling without filtration and fining, with miniscule levels of sulphur added, if at all. Fresh, generous acidity and soft tannins make for a pleasing mouthfeel.
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