Blend of Joblot's 1er Cru Vineyards, average vine age of 35 years
Sustainably farmed, soils worked, severe green harvest, fruit is hand harvested.
100% destemmed, wild yeast fermentation, 15 day cuvaison, only free run juice.
Aged in 70 % new oak and 30 % one year old barrels.
A harmonious blend of the Joblot's 1er Cru vineyards in the ampitheatre of Givry.
Field Publication Computed: