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Domaine Leflaive Bâtard-Montrachet(1996)
Long, gentle pneumatic pressing, decanting over 24h, thenracking and running into cask of the must.
Alcoholic fermentacion in oak casks, 25% new (maxi 1/2 Vosages, mini 1/2 Allier)
Maturing: After 12 months in cask, the wine is aged 6 months in tank where it is for bottling.
Homeopathic fining and very light filtering if necessary
Biodynamic
Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring
Alcoholic fermentacion in oak casks, 25% new (maxi 1/2 Vosages, mini 1/2 Allier)
Maturing: After 12 months in cask, the wine is aged 6 months in tank where it is for bottling.
Homeopathic fining and very light filtering if necessary
Biodynamic
Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring
