Domaine Ballorin, Le Bons Burgundy 2018
Grapes are fully destemmed before press. Fermentation occurs spontaneously in concrete tanks and continues for three weeks. No filtering. No fining. A total of 9 mg/L of sulphur is added at bottling. Wine is aged on the fine lees for 12 months in 228 liter barrels of seasoned French oak and further aged 6 months in bottle before release.