Once hand-gathered and sorted, the clusters may be vinifed intact or destemmed, depending on the vintage, but always without mechanical crushing. The traditional vinification occurs in open oak tanks. The cap of grape skins is punched down daily, and the lengthy vatting can last 15 days or more.The wine then undergoes a year-long maturation in oak casks befor being bottled unfiltered.
We produce so much quantity of our Bourgogne Côte Chalonnaise La Fortune that we decided to propose it only to professionals. You can buy it to good restaurants and cellarmen.
The wine seduces with its aromas of small red fruits and promises a good texture at the same time keeping a crisp and gourmand sensation.