Domaine Vaudoisey Creusefond Pommard

“RED WINE:” Harvest partially de-stemmed. Cold pre-fermentation at
10 ° C for 3 days. Vinification in wooden vats and alcoholic
fermentation in indigenous yeasts and without inputs. Malolactic
fermentation in barrels. Aging in barrels on the lees. Average of 10%
new barrels. “