All of Jean-Paul's cru bottlings feature different labels to highlight their inherant differences.
A pied de cuve is harvested early to kick start fermentation. Grapes are manually sorted then destemmed. A four week maceration... Read More
Francois Bitouzet—scion of the elite Domaime Bitouzet-Prieur, produces a Passetoutgrains (organically farmed, spontaneously fermented) that captures the majesty of great red Burgundy in a pure and uncompromising manner.... Read More
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