2024 Jeremy Carteret Bourgogne Hautes Cotes de Nuits 'Aux Champs Perdrix ', Burgundy, France Vinochisti fermented with native yeasts and

fermented with native yeasts and left on its skins for 284 days

The grapes are harvested in 5-10 passes

The wine remains on the lees for 30 months in 20-hl Slavonian oak barrels and is bottled without filtration or clarification on a waning moon between August and September

Silky smooth with a harmonious balance of spicy

is semi-carbonic at a low temperature

2024 Jeremy Carteret Bourgogne Hautes Cotes de Nuits 'Aux Champs Perdrix ', Burgundy, France Vinochisti fermented with native yeasts andVine Age: Planted in the mid to late 1970s Terroir: Located in a commune in Arcenant called Chevrey, just west of Nuits Saint Georges, south facing, thin marly limestone soil. Viticulture: Purchased fruit, co planted, average yields of 35 hl ha. Vinification: Crushed by foot, pressed with a vertical press, settled, ambient yeast fermentation and aging for 9 10 months on the lees in Stockinger barrels, 50% new, racked, minimal doses of SO2 added when