BourgogneBlanc‘LePoirierauLoupâ€?022,XavierDurand

Aging: for 1 year with 30% new barrels

Vinification: sorted manual harvest, whole bunch pressing. Very strict settling with bentonite. Fermentation in temperature-controlled vats at 12 degrees to preserve aromas. Put into barrels at around 1030 density and malolactic fermentation in barrels. The wine is then filtered and bottled.

A rich, mouthfilling buttery white with brioche toasted aromas and a fine citrus filled palate and lingering length.