Grapes: Pinot Noir
Region: Burgundy, France
Vinification: Whole cluster fermentation in vats (semi-carbonic) then they are punched down daily before pressing. Fermentation finishes in old large barrels
Aging: In barrels
Fining or Filtering: None
Sulfur: .5g of natural sulphur from volcanic mines is added pre-bottling
Notes from the Importer: Pierre's grandfather planted 40 ares of Pinot and Chardonnay in Corpeau (the little town just on the other side of the RN74 from Puligny Montrachet) back in the '60s for personal comsumption (as you do!). Pierre took over this parcel in 2006 and has slowly added more parcels. Today, he and Jennifer farm 3.5 hectares total - all organic and biodynamic.
They're super straightforward in the cellar - whole bunch, indigenous ferment, elevage in neutral oak. They add a tiny amount of soufre de mine (so actually natural, mine-based and not petrol-based sulphur) at bottling. Final analyses show < 10mg/L for the reds and 20 to 25 mg/L for the whites of free SO2.
Pierre still works his day job as chef de viticulture at Marquis d'Angerville, so Jennifer actually does most of the heavy lifting.