Ballot’s work in the cuverie is modern and forward thinking. He de-stems completely and presses into barrel for fermentation. Charles does not stir the lees, looking for the most pure, focused, and unmasked profile of each unique vineyard. He leaves the wines on their lees in barrel for 12-18 months and, depending on the vintage and the cru, uses between 15% and 50% new wood.
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Ballot’s work in the cuverie is modern and forward thinking. He de-stems completely and presses into barrel for fermentation. Charles does not stir the lees, looking for the most pure, focused, and unmasked profile of each unique vineyard. He leaves the wines on their lees in barrel for 12-18 months and, depending on the vintage and the cru, uses between 15% and 50% new wood.
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