Auxey Duresses Blanc, 2023, by Domaine Labry
Appelation: Auxey Duresses
Grape: Chardonnay
The soils are mainly made up of white marl. Our plots are all grassed and treated according to the principle of reasoned viticulture.
Vinification: Pressing then settling, before alcoholic fermentation at low temperature (15- 18°C). Aging in barrels with batonnage of the lees.
Natural malolactic fermentation, tartaric precipitation by cold. Bottling after light filtration on fine earth.
Characteristics: Pale color varies from light yellow to white gold. Nose is very mineral, which then reveals notes of hazelnuts and butter. Good aptitude for aging.
Appelation: Auxey Duresses
Grape: Chardonnay
The soils are mainly made up of white marl. Our plots are all grassed and treated according to the principle of reasoned viticulture.
Vinification: Pressing then settling, before alcoholic fermentation at low temperature (15- 18°C). Aging in barrels with batonnage of the lees.
Natural malolactic fermentation, tartaric precipitation by cold. Bottling after light filtration on fine earth.
Characteristics: Pale color varies from light yellow to white gold. Nose is very mineral, which then reveals notes of hazelnuts and butter. Good aptitude for aging.
Auxey Duresses Blanc, 2023, by Domaine Labry
Appelation: Auxey Duresses
Grape: Chardonnay
The soils are mainly made up of white marl. Our plots are all grassed and treated according to the principle of reasoned viticulture.
Vinification: Pressing then settling, before alcoholic fermentation at low temperature (15- 18°C). Aging in barrels with batonnage of the lees.
Natural malolactic fermentation, tartaric precipitation by cold. Bottling after light filtration on fine earth.
Characteristics: Pale color varies from light yellow to white gold. Nose is very mineral, which then reveals notes of hazelnuts and butter. Good aptitude for aging.
Appelation: Auxey Duresses
Grape: Chardonnay
The soils are mainly made up of white marl. Our plots are all grassed and treated according to the principle of reasoned viticulture.
Vinification: Pressing then settling, before alcoholic fermentation at low temperature (15- 18°C). Aging in barrels with batonnage of the lees.
Natural malolactic fermentation, tartaric precipitation by cold. Bottling after light filtration on fine earth.
Characteristics: Pale color varies from light yellow to white gold. Nose is very mineral, which then reveals notes of hazelnuts and butter. Good aptitude for aging.