Philippe Pacalet - Vosne Romanee - 2016
Beaune, Côte de Beaune Burgundy
Average age of the vines
Manual harvesting of the whole bunch, pressing without SO2, with daily punching down for 3 and a half weeks. Alcoholic fermentation with indigenous yeasts without artificial thermoregulation. Malolactic fermentation. Aging on the lees and aging in barrels without SO2 for 17 months.
Store away from sunlight and never above 20 degrees ° C