Bourgogne Rouge

Fruit from young-vine parcels scattered around Savigny-lès-Beaune and Chorey-lès-Beaune, farmed organically (in conversion) since 2015. Native-yeast fermentation in open-top vats, twelve months in once- and twice-used barrels to keep the oak out of the way. The domaine's entry point and, most vintages, its best value.