A good farmer, Francois’ practices in the vineyard are sustainable. All the fruit is harvested by hand. The fruit is crushed, vatted and maceration lasts about a week. The fermentation occurs naturally. Cap-punching and pumping over twice per day. Maturation for roughly 8 months in 50% stainless steel vats, 50% 228L neutral oak. Fining, filtration, and sulfur additions are minimal, with aim to preserve the character of this particular vintage.
A Chablis region red Burgundy for a great value.