From fruit near the Chablis region (Tonnerre). Vinified and aged in stainless steel. Patrick Piuze believes in a very “hands-off” approach to making wine. Native yeasts, long fermentations, no enzymes or nutrients are ever introduced, battonage is skipped, and sulfur is kept to a minimum. The wines all ferment and age in stainless steel, with the premier and grand crus spending time in neutral wood.
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