Mercurey 2023

The bunches of grapes are harvested by hand and taken to the winery. The grapes are sorted, de-stemmed in some appellations (maximum 25%) and the rest are left in whole bunches in open wooden tanks. Native yeasts. The grapes are lightly crushed and pump overs occur daily. A traditionally long vatting period (about twenty days), followed by decanting into oak barrels, using on average 25% of new barrels which are selected according to the terroir.