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Fermented and macerated for 6 days at 25 degree and pumped over twice a day
Clay soils with sand and ferruginous substrate in some areas
you can expect: Nose: A fruity and floral bouquet
Alcohol Level: 49
destemmed and soft pressing with subsequent decantation
Pommard "Clos Bizot" Vintage:2015 Fermented and macerated for 6General Grape Variety : Pinot Noir Region : France Burgundy Winemaking The wines are barrelled for 15 to 20 months, according to vintage, in oak casks, of which 20 to 40 % are new, with a variety of origins of wood : Tronais, Nevers, Vosges, Burgundy. Whilst the wine is maturing, it is regularly stirred up (btonn), putting the lees back into suspension, bringing more fatness and roundness. Racking takes place prior to bottling, with no fining, just