|Composition of the land
||Clayey-calcareous marl, strong presence of skeleton.
||On average by mid-September.
||Destemming: entirely carried out. Short cold pre-fermentative maceration. Skin contact for about 15-18 days. Alcoholic fermentation in steel, spontaneous. Malolactic fermentation in wood, spontaneous, usually the following spring.
||16 months in 228 litre pieces (15% new).
||Price Domaine Xavier Durand Corton Rognet Grand Cru 2016 € 88.00