Description

Winemaking: long maceration

The soils here

organic matter

Cooling / settling: Cold settled off dirt and heavy solids for 3 days

- Origin: Miège

2024 Louis Billard Les Castets, Saint-Aubin Premier Cru, France Grand Mayan Winemaking: long macerationOff a steep, stony, southeast facing slope of very thin limestone soils, the fruit is whole cluster pressed and settled cool, then native fermented ~45 days at 1518 C and aged 12 months in barrel (25% new) plus 4 months in stainless; it finishes full malo, sees a very slow lenticular filtration, and is bottled at ~20 mg L free SO, with ~1,500 bottles made

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2024 Louis Billard Les Castets, Saint-Aubin Premier Cru, France Grand Mayan Winemaking: long maceration

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