1 BOTTLE X 75cl

THE VINTAGE
Fresh spring with optimal vine growth. From July, scorching heat with only one rain until harvest. Water stress determined the structure and concentration of the grapes, but also slow first fermentations due to nitrogen deficiency, therefore yeasts and bacteria competing for the sugar in the second fermentation. The result is a rich, complex wine, initially a little reluctant to open up, but capable of extensive evolution

THE WINE
Made with free-run must obtained by direct pressing of the most acidic grapes of the year: Chardonnay (81%) and Pinot Noir (19%). Settling by gravity, fermentation with indigenous yeasts, then 7 months in barrique. Spontaneous and complete malolactic. No glueing, stabilization and filtration. Second fermentation with grape sugar and refinement in the bottle sur lattes for 71 months. The term “Pas Operè” indicates topping up at disgorgement with wine from other bottles of the same batch, without the addition of sugar or liqueur d'expedition.