||The grapes are picked by hand, sorted and vinified with 40% whole clusters. During the 17 days of fermentation, 5 to 7 treadings take place (punch downs by foot) as well some pumping over. After pressing, the wine is left to clarify for 2 weeks before being put into barrels (30% new oak barrels and 70% of 1, 2 and 3 year-old barrels).
||After 14 months in barrel, the wine is racked into tank where it rests for three months before bottling. The wine is neither fined nor filtered.
||An aperitif wine, pairs well with charcuterie.
||Price David Duband Bourgogne Pinot Noir 2017 € 26.50