La Digoine can be drunk very young. Within two or three months of bottling, it demonstrates immediate appeal with red berry fruit and a balance of roundness, structure, and length on the palate.
30% whole-cluster, indigenous yeast fermentation in open wooden tanks, minimal punch-downs and pump-overs (one each per day in general). Aged for 18 months in barrel (0-50% new).
100% de-stemmed, indigenous yeast fermentation in open wooden vats. Aged for 18 months in barrel (25% new oak).
Grapes from the Clos vinified by vine age (4 different cuvées). 100% de-stemmed, indigenous yeast fermentation. Aged for 18-24 months in older oak barrels.
We can't get enough of Domaine de Grisy's Chardonnay. Fresh and mineral without any hint of oak.
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