Practicing organic, Gerard Boulay works the Kimmeridgean limestone soil manually, and hand-harvests from several parcels in the village of Chavignol. Natural fermentation in tank, aged on the lees 8 months in tank and large used oak.
Practicing organic, Gerard Boulay works the Kimmeridgean limestone soil manually, and hand-harvests from several parcels in the village of Chavignol. Natural fermentation in tank, aged on the lees 8 months in tank and large used oak.