2022 Pierre-Yves Colin-Morey En Remilly, Saint-Aubin Premier Cru, France Chacra Long maceration of roughly 3

Long maceration of roughly 3 weeks

Vineyard: Clos de Cochon

All four Brunello wines are fermented in concrete without selected yeast followed by a long maceration up to 90 days and three years in large Slavonian oak botti

press the remaining pomace very gently

2022 Pierre-Yves Colin-Morey En Remilly, Saint-Aubin Premier Cru, France Chacra Long maceration of roughly 3This Chardonnay comes from three parcels across the slope in En Remilly, a sunny, shallow soiled site that Colin Morey notes can be demanding in warmer years but delivers tension when picked early. The fruit is whole cluster pressed and fermented with native yeasts, aged on it's lees in larger barrelsprimarily 350Lwithout any stirring. It's raised in a significant but judicious share of new oak (around 30%) before a short settle in tank.