2023LouisBillardLesCastets,Saint-AubinPremierCru,France

<p>Off a steep, stony, southeast-facing slope of very thin limestone soils, the fruit is whole-cluster pressed and settled cool, then native-fermented ~45 days at 15–18 °C and aged 12 months in barrel (25% new) plus 4 months in stainless; it finishes full malo, sees a very slow lenticular filtration, and is bottled at ~20 mg/L free SO₂, with ~1,500 bottles made</p>