2023 Jeremy Arnaud Bourgogne Tonnerre Les Huees, Burgundy, France Mars Only native yeast is used

Only native yeast is used and the juice undergoes a full malolactic fermentation in temperature controlled stainless steel tanks before it is transferred to old oak barrels where it rests for 8 to 18 months

Winemaking: 7 day maceration

The GC Chardonnay (GC – Gary Charles) is attributed to all the knowledge extracted from Gary to create a high density planting of chardonnay on an exposed côte

Fermentation with 90% whole cluster

2023 Jeremy Arnaud Bourgogne Tonnerre Les Huees, Burgundy, France Mars Only native yeast is usedFrom the steep, southeast facing slope of the Les Hues lieu dit in Tonnerre (Yonne), Jrmy Arnaud farms organically on clay limestone and Jurassic Kimmeridgian marl soils. The 100% Chardonnay fruit is hand harvested, pressed gently and fermented spontaneously (native yeasts) then aged on fine lees for 12 months in stainless steel and old large barrels, with minimal sulfur and no fining or filtration.