Grapes are selected from different vineyards, generally from the Cote de Beaune. They are hand-picked and then brought to the Drouhin cellars on the outskirts of Beaune. The destemmed grapes ferment in open wooden vats or stainless steel fermenters for two-to-three weeks. Part of the wine is aged in barrels, part in stainless steel tanks, so that the wine can acquire more complexity and keep its fruitiness.
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