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J. Girard Brg |
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This site in on the flat leading Southeast of Les Graviéres. After a manual harvest the grapes are destemmed and put into tank for a five day cold soak to preserve aromatics. Fermentation occurs naturally and lasted a shad over two weeks to finish. Pumpovers are utilized multiple times per day to highlight finesse with a rare punchdown extracting harder tannins. The free run is separated and the grapes are then pressed in a pneumatic press. ML occurs naturally in both barrel as well as tank with aging on the fine lees during the duration of the maturation.
