Les Maillons 32 months (2016)

Pinot Noir vines were planted in 1971 in heavy, iron-rich clay soils with chalky limestone sub-soils. Hand-harvested, the clusters destemmed and the grapes gently pressed; the juice is fermented spontaneously and slowly (up to 6 months) with natural yeasts in mainly-used Burgundy barrels. Reserve wines are held in foudres and tonneaux. The wine is bottled without fining or filtering and aged on lees for 36 months.