Cul du Brey

Chardonnay produced on a limestone scree terroir at a place called "Le Cul du Brey" conducted in agrobiology.

• Yield 30 hl / ha
• Manual harvesting with severe sorting in the vineyard
• Soft pneumatic pressing in whole harvest
• Indigenous yeasts, without sulphiting
• Beginning of alcoholic fermentation in vats.
• Second part of the alcoholic fermentation in 228 liter barrel, no new barrel.
• In search of minerality, maturing in wood, without new oak, on fine lees, topped for minimum 24 months, without sulfite.
• Bottled according to the Maria Thun lunar calendar.