Cold maceration for about 3 to 5 days, temperature control, soft crushing and pumping over 2 to 3 times a day, total fermentation on skins: 16 to 18 days. Aged 14 months in French oak barrels, 30% of
which are new.
Domaine Parent Pommard
Cold maceration for about 3 to 5 days, temperature control, soft crushing and pumping over 2 to 3 times a day, total fermentation on skins: 16 to 18 days. Aged 14 months in French oak barrels, 30% of
which are new.