Biodynamic/Organic. Grapes are hand harvested in October with intense grape selection. Fermentation then begins spontaneously in 3,000 Liter cuv�s, with some whole-cluster intact (about 10-20 days). Grapes are then pressed under a wooden cap and moved to foudre and f�t casks. Finally, the wine rests on lees eight to ten months before being bottled with little or no SO2. Chanudet suggests this particular vintage could easily age up to twenty years. Only about 15,000 bottles are produced each vintage.
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