2023LouisBillardSaint-RomainBlanc,CotedeBeaune,France

<p>From high, cool, chalk-limestone slopes west of Meursault, the Chardonnay is whole-cluster pressed for about three hours (≤1.8 bar) with purposeful must oxidation and no sulfur at press, settled cool overnight, then native-fermented for roughly 45 days at 15–18 °C in 228 L and 456 L barrels before aging 12 months in barrel (25% new) and 4 months in stainless; it goes through full malolactic, is lenticularly filtered very slowly, and is bottled at ~20 mg/L free SO₂, with ~1,500 bottles produced.</p>