Part of Emmanuel Giboulot’s love of his organic methods perhaps comes from the fact that he has never done it any differently. He learnt his craft from his father, who ran the estate on an organic basis since 1975 and took over production in 1985 with just a single hectare of land. It was certified biodynamic in 1996.
The vines grow on clay-limestone soils with a southeast exposure in the commune of Mancey, in the Mâconnais.
The grapes are all hand-picked and pressed before a 24 to 48-hour cold clarification// The clarified must ferments in large and previously used old oak vats, to preserve its purity and minerality // The wine is aged on its lees for 11 months before being bottled.
As a result of this care and attention to wines and principles, Giboulot’s wines are balanced, precise and elegant.
750ml / 12%