Region: Burgundy, France
Appellation: Saint-Romain
Color/Style: Red Wine
Grapes: Pinot Noir

Grapes sourced from two lieux-dits: Le Marsain, En Poillange  All fruit is harvested by hand. Grapes are completely de-stemmed followed by 10-day cold-soak before fermentation to extract aromas and color. Fermentation with indigenous yeasts in stainless steel tanks for 8-13 days. Punchdowns and pumpovers are carefully conducted for gentle extraction, determined by tasting. Wines age 12-15 months in lightly toasted barrels New wood is used judiciously: up to 40% for the grand crus, 30% for premier crus, 25% for village-level wines. Wines are racked to tanks for 3 months before bottling. Wines are bottled unfined and rarely filtered