2022 Pierre-Yves Colin-Morey En Remilly, Saint-Aubin Premier Cru, France Chacra press the remaining pomace very

press the remaining pomace very gently

2016 was a superb vintage in the region

see no clarification or filtration

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

Grapes are harvested by hand and 50% de-stemmed

2022 Pierre-Yves Colin-Morey En Remilly, Saint-Aubin Premier Cru, France Chacra press the remaining pomace veryThis 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.