2023LouisBillardBatard-MontrachetGrandCru,CotedeBeaune,France1.5LMagnum

<p><em>Site:</em> Old vines (~60 yrs) in Bâtard; deeper clays over hard limestone.<em>Cellar/Tech:</em> Whole-cluster press; native fermented for 45 days at 15–18 °C in small 113 L barrels. Raise for 15 months barrel, finished 1 month stainless; slow lenticular filtration; ~25 mg/L free SO₂; 88 magnums bottled.</p>