From 0.
Specifications
| Vinification | The harvest is entirely destemmed, to avoid excess tannins. In the cellar, Peirazeau has a minimal-intervention approach; he uses only indigenous yeasts and no added substances. The grapes are macerated in stainless steel tanks for 2-4 weeks with gentle manual pumping-over and punching-down for soft extraction. |
| Élevage | In oak barrels (around 30% new oak on average) for about 18 months, no racking. Light filtration before bottling. |
| Harvest | The vines are old, and the grapes are therefore millerandé. They are harvested very ripe while retaining their acidity, guaranteeing a high quality balance. |
From 0.40 hectares in Clos de la Roche.
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