Description
Direct pressing of whole bunches
then directly in chalk
The estate’s namesake red is a traditional blend led by Sangiovese with small amounts of Canaiolo and Colorino
he produces about 70
This unique blend features a distinctive recipe that incorporates over 40 carefully curated spices
2024 Louis Billard Gevrey-Chambertin, Cote de Nuits, France Accomasso Direct pressing of whole bunchesFrom mixed limestone and brown clays across the appellation, the wine sees a five day cold soak and 17 day native ferment with early pump overs and light punch downs, 50% whole clusters, then 15 months in barrel (30% new) and 2 months in stainless; a slow lenticular filtration and ~15 mg L free SO complete ~2,040 bottles.
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