15 year old vines in the Givry Premier Cru of En Veau
Soils are worked, debudding and green harvesting. Harvest is done by hand, triage in the vineyards. Yields avg 50 hl/ha. The Joblots pick for acidity rather than ripeness.
Wild yeast fermentation in combination of tank and barrel
1 year in 50% new oak and 50% 1 year old barrels.
Elegant and delicate White Burgundy with notes of stonefruit and citrus.
Field Publication Computed: