||The must is allowed to settle for 24 hours (debourbage) to allow the gross lees to settle out, and the wine descends by gravity into a single, new custom-made 360 liter oak cask for primary and malolactic fermentations. The must is stirred (batonnage) approximately once a week during malolactic fermentation to allow the yeast cells to “nourish” the wine.
||15 months in 1/3 new oak barrels and then bottled.
||Noble white fishes, and halibut make fine partners, as do chicken and veal, especially when accompanied by refined sauces of wild mushrooms.
||Price Bruno Colin Chassagne Montrachet 1er Cru En Remilly 2016 € 101.19