From Becky Wasserman: 100% whole-cluster since 2014, ambient yeast fermentation in wooden vats with a pied de cuve, daily pump-overs with buckets, limited foot punch-downs at the end of cuvasion. Fermentation finished in stainless... Read More
From Becky Wasserman: 100% whole-cluster since 2014, ambient yeast fermentation in wooden vats with a pied de cuve, daily pump-overs with buckets, limited foot punch-downs at the end of cuvasion. Fermentation finished in stainless... Read More
Domaine du Chétif Quart is one of the very rare producers in Burgundy to make an “estate-bottled” Cremant. Lucas and his two empoyees begin each day in the cellar with some coffee and some hand riddling. The... Read More
Michel Caillot is the nephew of Pierre Morey, former winemaker at Domaine Leflaive, and now proprietor of Domaine Pierre Morey and Maison Morey-Blanc. Michel took over from his father Roger Caillot. Unusually for modern Burgundy,... 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
