Description

Fermentation is spontaneous with natural yeasts and no sulfur

all varieties are co-fermented

Terroir: Southeast-facing

2017 Sindicat La Figuera

From a parcel of Pinot Noir planted in 1978 on a gently sloped

2024 Louis Billard Clos de Vougeot Grand Cru, Cote de Nuits, France Pain-Perdu Fermentation is spontaneous with naturalMiddle slope band within the Closbalanced structure (between lighter top and heavier bottom). 5 day cold soak; 15 day native ferment with pump overs early then light punch downs; 70% whole clusters; 15 months barrel (50% new) + 2 months stainless; ~20 mg L free SO; ~480 btls.

Exchange/Return Notes

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2024 Louis Billard Clos de Vougeot Grand Cru, Cote de Nuits, France Pain-Perdu Fermentation is spontaneous with natural

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