This comes from 27 acres of 70+year-old vines growing across Morgon’s six climats. All the grapes are de-stemmed and fermented with indigenous yeast. Most of the wine is raised in very large, old foudres of 5- and 6,000-liters for nine to ten months, while about 5% is aged in older 225-liter barrels. This is an especially dense, dark Morgon. No fining; light filtration at bottling.
