Description
From a 7 hectare domaine in Nuits Saint Georges currently run by Pascale and Clément Chicotot, who use wild yeast fermentation and minimal winemaking. The domaine is certified organic.
Vinification is traditional, the fermentation beginning after 5 to 6 days of cold maceration and lasting around 15 days, with remontage or pigeage as necessary and aged in barrel with a maximum of 25% new wood. SO2 levels are very low.
