||The terroir is clay-limestone, mainly stony.
||Manually, in cases of 25kg. The grapes are sorted out, destemmed, not crushed, and put in tanks by gravity.
||Vinification is made in a small wooden vat (18 hectoliters), in natural yeasts. Vatting lasts 18 to 25 days, we punch the cap moderately.
||On lees in a cold cellar (16 to 18 months). We use 50 to 100% new barrels on this cuvée.
||Price Chantal Lescure Clos de Vougeot Grand Cru 2016 CHF 305.33