Meursault «Les Criots»
- Grape varietyPinot noir
- ClassificationVillage
- VinificationPre-fermentation cold maceration for 4 to 6 days. Maceration of destemmed grapes for 6 to 8 days. Pumping over throughout the maceration process; punching down at the end of alcoholic fermentation. Malolactic fermentation in barrels.
- Ageing500-litre oak barrels of 3 to 5 uses for 1 year.
- BottlingAt the estate
- Ageing potential8 to 10 years
- Serving temperature16 to 18°C
