2022 Pierre-Yves Colin-Morey En Remilly, Saint-Aubin Premier Cru, France Chacra Vineyard: Clos de Cochon

Vineyard: Clos de Cochon

Spontaneously fermented in large oak barrels and aged on full lees for a year

All four Brunello wines are fermented in concrete without selected yeast followed by a long maceration up to 90 days and three years in large Slavonian oak botti

Long maceration of roughly 3 weeks

and some bakery notes and residues from its spontaneous fermentation

2022 Pierre-Yves Colin-Morey En Remilly, Saint-Aubin Premier Cru, France Chacra Vineyard: Clos de CochonThis Chardonnay comes from three parcels across the slope in En Remilly, a sunny, shallow soiled site that Colin Morey notes can be demanding in warmer years but delivers tension when picked early. The fruit is whole cluster pressed and fermented with native yeasts, aged on it's lees in larger barrelsprimarily 350Lwithout any stirring. It's raised in a significant but judicious share of new oak (around 30%) before a short settle in tank.