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1er Cru Fairendes is the highest of the 1er Cru Morgeots and with more limestone rocks and thinner topsoil, it makes it more suitable for Chardonnay than Pinot Noir.
The grapes were hand-harvested in small baskets, and transferred to the winery for gentle pressing in the pneumatic bladder press. The must was allowed to settle for 24 hours (debourbage) to allow the large lees to settle, and the wine was racked by gravity into small oak barriques for primary and malolactic fermentation. The must underwent infrequent batonnage during malolactic fermentation, as Philippe Duvernay prefers to allow the wine to develop without any oxidative notes. The wine was then aged for 15 months in 1/3 new oak barrels.
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