Saint-Bris, Sauvignon Blanc 2015

With lovely notes of xxxx

Pommard, ‘Les Chanlins’, 2015

THE PARCEL Varietal: Pinot noir Orientation: Southeast Soil: clay-limestone Age of the vine: 40 years VINIFICATION AND BREEDING The grapes are harvested manually, sorted and totally destemmed. The vatting lasts about fifteen days at controlled temperature. Pigging and regular watering are carried out during the active phase of the alcoholic fermentation. The malolactic fermentation is done traditionally in new oak barrels, one or more wines. Duration of breeding: 18 months.

Pommard, ‘Les Trois Follots’, 2014

Type of wine: Red wine of guard. Tannic structure, full-bodied. Elegant and colorful wine. Good aromatic complexity (fruity) .. Good persistence. Probably not the power of a first vintage but can enjoy the flavors of Pinot Noir Burgundy. Grapes: 100% Pinot Noir, grown on a plot named: Les Tois Follots. Yield: 30 to 50 hectoliters per hectare depending on the year. Picking: manual. Transport of the grapes in crates: it must arrive intact in the vat room. Breeding: in oak barrels of 228 liters. 20 to 30% new oak.

Carline, Clos des Champs Martin, 2014

Carline, Clos des Champs Martin, 2016

SIZE OF THE PLOT: 0.6 hectare GRAPE: 100% Pinot Noir Red color VINIFICATION: 75% whole bunches, pre-fermentation maceration and some light pigeages BREEDING: 19 months in barrels (40% new oak) DEGREE OF ALCOHOL: 13% GUSTATIVE COMMENTS: With a more intense texture, a slight spice on the nose leaves room in the chocolate mouth, going up to the black cherry. Size of the estate: 7.5 hectares Type of crop: Certified Organic Ecocert No herbicide used for 30 years Average planting density: 12,000 plants / hectare Harvest: manual in boxes of 6 kg Vinification: no chaptalisation, no acidification Drums used: the drums are entirely designed by Bruno Lorenzon, from the selection of wood to the manufacture of the drum.

Givry 1er Cru, Les Grands Pretans, 2015

Situation of the vine: • Pinot Noir grape variety. • Altitude 220 meters. • South orientation. • Plantation in 1996. • Limestone soil. Work of the vine: • Simple guyot size, number of eyes: 5. • Periodic labor. • Controlled management - No use of acaricides nor insecticides. • Budding - harvest in green. • Manual harvest. Winemaking and aging: • 100% destemming - pre-fermentary cold fermentation. • Fermentation between 12 and 15 days with automatic controls temperatures - manual pigeages every day. • Dewatering with pneumatic pressing. • Aging 60% new oak barrel, rest 1 year old barrel. • Single bottling of the lot to the estate. Cork stopper natural.