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The fresh must is statically clarified at low temperatures and then gently fermented at a controlled temperature of 20°C in steel tanks
esteemed winemaker Jacques Lardière continues to work in an advisory role and on special projects
and the saignée and first-press juice are vinified separately
our Añejo pours a lush honey color
Domaine Genot-Boulanger Savigny Les Beaune Blanc Vieilles Vignes 2019 PASSERINA The fresh must is staticallyGuillaume and Aude Lavolle are fourth generation vignerons at Gnot Boulanger, producing wine from estate owned vineyards. They work in organics and biodynamics to make a diverse portfolio. Here's an excellent example of the refined purity that they produce. We'll be eating this with sushi or grilled seafood with a side of fresh greens.