Grapes are harvested by hand, sorted and partially destemmed. The alcoholic fermentation takes place in open wooden vats. The extraction of aromas, tannins and color is done by traditional pumping over and punching down (no yeast or enzymes added). The maceration lasts approx. 3 weeks.Free-runwine and first press are blended. Aged for 12 months in old oak barrels.
Emmanuel Giboulot's wines are always unique: the fruitiness is of great purity, the texture of great finesse and the remarkable complexity.The biodynamic work carried out for many years gives these wines a very endearing vibrant side.A highly sought-after vintage for its great complexity and remarkable finesse.
