BD'3C — Trois Cépages
A blend of Meunier, Pinot Noir and Chardonnay, vinified parcel by parcel with indigenous yeasts. Stainless steel, oak and cement ageing, with at least twenty-four months…
Terroir
Clay-limestone slopes across the estate, with vines around forty years old.
Winemaking
Coquard pressing, separate plot vinification and indigenous yeasts. Ageing in stainless steel, wood and cement, followed by at least 24 months on lees. Dosage: 0 g/L.
Tasting
Quince, white nectarine and ginger, with a smoky mineral note and fine, persistent bubbles.