Justin Girardin - Vielles Vignes - Santenay
Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-ferment) to extract the primary aromas. Indigenous yeasts. Smooth extraction respecting the grape variety, terroir and vintage. Fermentation lasts around 20 days. This is a delicate wine marked by a dominant red fruit (raspberry, blackcurrant).