Description
allspice on the palate
Fermentation is spontaneous with natural yeasts and no sulfur
all varieties are co-fermented
Terroir: Southeast-facing
Traditionnal vinification in concrete tanks
2024 Louis Billard Clos de Vougeot Grand Cru, Cote de Nuits, France Pain-Perdu allspice on the palateMiddle slope band within the Closbalanced structure (between lighter top and heavier bottom). 5 day cold soak; 15 day native ferment with pump overs early then light punch downs; 70% whole clusters; 15 months barrel (50% new) + 2 months stainless; ~20 mg L free SO; ~480 btls.
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