||De-stemming and vatting in concrete tanks. Yeast addition with selected fermenting yeast after 24 to 48h. Temperature controlled fermentation (max. 32°C)
||Pumping over twice a day (morning and evening) until the middle of the fermentation process. Mechanical punching down of the cap twice a day until de-vatting. Decanting the wine for a few days in a tank, followed by the casking
||The transfer into barrels takes place a few days after de-vatting for an eighteen-month stay. The balance between new barrels and barrels having already been used for a previous vintage depends on the level of appellation and the vintage.
||Price Domaine Michel Gros Chambolle Musigny 2017 HK$ 1,001.00