Nicolas Potel Bourgogne Vieilli en Fut de Chêne

Selection of grapes in the vineyard by the time they reach the winery. After the grapes are pressed, they are cold racked for 24 hours at 8°C. A large racking to remove the gross lees, the wine is put to ferment in stainless steel tanks. Selected yeasts are used. Alcoholic fermentation under controlled temperature 16°/18°C. Ageing in steel tanks and a part in barrels (20%). An entry wine into the great world of the best area in the world for chardonnay, Burgundy. Contains sulphites.