Description

Grapes are hand-harvested and crushed in a traditional 4000 kg vertical wooden basket press; only free-run juice is used for the primary fermentation. Particules Crayeuses is barrel-fermented with native yeasts in 600L demi-muid Burgundy barrels and Avize Champagne barrels. Malolactic fermentation is spontaneous following alcoholic fermentation. It is usually a two vintage blend with the addition of 30% of wine from a solera started in the 2013 vintage. The base wines are aged six to 18 months before.

Nervy, driven and tinged with incredible minerality that begs for serious food pairings.