Joseph Drouhin Aloxe-Corton 2018

Chalky soil with a large proportion of iron oxide, giving the soil its characteristic reddish colour and the wine its structure. After picking there is total destuffing. In accordance with the terroir and the profile of the vintage, Drouhin does 2 to 3 weeks of fermentation and maceration in small open vats, marked by punching of the cap and pumping-over. The yeasts are indigenous (natural). 20% of the wine is aged in new French Oak

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