||Fermentation is 20 days, with a cold maceration at 8 °C for 6 days. The alcoholic fermentation starts naturally without adding yeast. There is little punching down and pumping but are preferred for the tannins are not hard. The temperature monitoring is done by circulation of chilled water in the tanks with a maximum of 30 °C.
||30% new barrels to keep the climate character.
||Price Marchand-Grillot Gevrey Chambertin Au Vellé 2012 HK$ 390.00