Description
Spontaneous with indigenous yeast in large lined cement tank
Maceration with the skins lasts around 4 months (warmer vintages usually entail a shorter time on the skins and the cooler ones a longer stretch)
A small portion of the Roussanne will be aged in barrel but the rest will stay in tank on its fine lees
sea-influenced land on the slopes of Mount Bonifato – Longuro
2016 Domaine Roulot Le Cailleret, Puligny-Montrachet Premier Cru 1.5L Magnum, France Sidonio de Sousa Spontaneous with indigenous yeast in2016 Jean Marc Roulot Le Cailleret, Puligny Montrachet Premier Cru 1. 5L Magnum, France
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