Description
both macerated over the course of 10 days as whole clusters
with an initial fermentation in concrete egg that finishes in bottle and rests on the lees for 8 months
The fermentation of the dried grapes takes place in stainless steel tanks and the wine is then aged for 42 months in 3000 litre oak vats
Pruning Method: Guyot de Loire & Gobelet
• Regular punchdowns at beginning of fermentation
2023 Antoine Lienhardt Santenots, Volnay Premier Cru, France Domaine Bailly-Reverdy both macerated over the courseOnly the fourth vintage from this exceptional site. Arrives January 14th 2026.
Exchange/Return Notes
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- Final sale items are not eligible for returns or exchanges.
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