Pernand-Vergelesses

Nicolas Morin trained as a cooper, and Ginsberg+Chan say he still makes his own barrels.

The 2023 fermented in a wooden vat with a fifth of the bunches left whole. It was moved by gravity, with nothing added during vinification, then spent two years in barrels that had held one or two wines before.

It was bottled unfiltered, on a day chosen by the lunar calendar, with 31 mg/l of total sulphur. The cuvée came to 585 bottles, about two barrels' worth.