Description
• Regular punchdowns at beginning of fermentation
Pruning Method: Guyot de Loire & Gobelet
with an initial fermentation in concrete egg that finishes in bottle and rests on the lees for 8 months
both macerated over the course of 10 days as whole clusters
Aged 24 months in 400L French oak barrels
2023 Antoine Lienhardt Santenots, Volnay Premier Cru, France Domaine Bailly-Reverdy • Regular punchdowns at beginningOnly the fourth vintage from this exceptional site. Arrives January 14th 2026.
Exchange/Return Notes
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