2023DomaineRoulotMeursaultLesLuchetsBurgundy,France

<p>• Fermented in oak <em>barriques</em>, an average of 15-18% of which are new</p><p>• Lees are lightly stirred every three to four weeks, until malolactic fermentation</p><p>• Aged in barrel <em>sur lie</em> for 11 months, then racked to stainless steel for 7 more months of aging before bottling</p><p>From high-elevation, limestone-rich soils in Luchets, farmed biodynamically. Native yeast fermentation in barrel (20% new), full malolactic, no bâtonnage. </p>