Bourgogne Rouge Le Chapitre 2016 Sylvain Pataille

france burgundy

Grape variety: Pinot Noir

From 2008, biodynamics is also started in some sections. Only wild yeasts are used in the vinification, and as a general rule whole bunches are fermented, and excessive extraction is avoided, and a slow and long maceration (around 30 days) is performed as if the fruit is decoctioned. Large barrels are also used for aging. The resulting Pinot Noir is warm and brimming with energy, mineral and refreshing, with beautiful fruit and subtle flavors.

The use of sulfite is also very low, and you can feel the natural orientation. Old trees planted between 1930 and 1956 are also used for rosé. Marsannay Rouge Lancestral uses only old trees planted between 1930 and 1945. His skills have been highly evaluated locally, and the number of contracts for brewing consulting has increased to 15 companies.