De-stems completely and pressed into barrel for fermentation. Lees are not stirred, looking for the most pure, focused, and unmasked profile of each unique vineyard. Wines are left on their lees in barrel for 12-18 months and, depending on the vintage and the cru, uses between 15% and 50% new wood.
Classic Volnay character of perfume and finesse. Robust and opulent with violet, plum, earth and a subtle spiciness.
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De-stems completely and pressed into barrel for fermentation. Lees are not stirred, looking for the most pure, focused, and unmasked profile of each unique vineyard. Wines are left on their lees in barrel for 12-18 months and, depending on the vintage and the cru, uses between 15% and 50% new wood.
Classic Volnay character of perfume and finesse. Robust and opulent with violet, plum, earth and a subtle spiciness.
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