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New Zealand and completing school in Dijon
has started to pass off the winemaking to his son Etienne
tended with the care of their mother
Vinifications are done exclusively with native yeast
” he explains why many of the rows around are already grape-less during our mid-September visit
La Petite Empreinte "Tapis Rouge" Coteaux Bourguignons Grape_Assyrtiko New Zealand and completing schoolGrapes: Pinot Noir Region: Saint Bris, Burugndy, France Vintage: 2023 Viticulture: Organic Soils: Kimmeridgian Limestone Vinification: The bunches are hand harvested, left in whole clusters and spontaneously fermented with indigenous yeasts in barrique with a 12 day maceration and two to three gentle pumpovers. Aging: The wine is aged for a year in barrique only one barrel is produced without racking and is bottled without filtration. Zero sulfur is
