Description

The Pinot Noir is destemmed and fermented with about a week’s maceration; it is aged in used oak. The Gamay undergoes a whole-cluster, semi-carbonic maceration and is aged in tank.

The two are blended and bottled in the spring after the vintage, with a small amount of sulfur. Note: “Le Petit Chambord” is the ancestral name of this property and appears on the label along with the Cazin family winery name.