Grapes: Pinot Noir + Gamay
Vinification: Spontaneous fermentation of whole bunches in a fiberglass tank, with ten-day skin maceration.
Aging: After pressing, the wine was fully fermented and rested for nine months in burgundy barrels
Fining or Filtering: None
Sulfur: None added
Notes from the Importer: After taking over an old farm in Chassey Le Camp, Burgundy, in 2017, Naima and David Didon both have winemaking lineage and now have their little piece of biodynamic wine paradise.
A blend of Pinot noir and Gamay from purchased organic vineyards in the lower part of Meursault.