Description

totaling around one hectare only

several weeks of maceration in concrete

the wine is transferred to cement vats

César Florido Amontillado spends an average of eight years in the solera process before being bottled en rama

and 100% destemmed after ~8–10 days of cold maceration

2023 Domaine Duroche Gevrey-Chambertin, Cote de Nuits, France Shiokawa totaling around one hectare onlyA blend of Gevrey parcels planted between 1950 and 1980. Traditional methods with open vat fermentation, native yeasts, and no additives except a bit of sulfur following malolactic fermention.

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2023 Domaine Duroche Gevrey-Chambertin, Cote de Nuits, France Shiokawa totaling around one hectare only

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