Manual grapes harvest, sorting of the harvest at the cellar arrival, pneumatic pressing, breaking at low temperature ...Read more...
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Manual grapes harvest, sorting of the harvest at the cellar arrival, pneumatic pressing, breaking at low temperature (6°), alcoholic fermentation in barrel. During 14 months – (80% in new 350L oak wine barrels) the rest in a wine barrel. All barrels are from cooper Francois Freres. Grand Cru wines aged in 100% new oak. Premier (1er) Cru wines are aged in 60% new oak. Village A.C. wines are aged in 25% new oak. Henri Boillot does not implement battunage (stiring of the lees in barrel)
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