Gevrey-Chambertin, ‘Cuvee Alexandrine’, Marc Roy
The crop is 100% destemmed and slightly crushed before to be transferred into stainless steel tank. The punching of the cap is done twice a day BY FOOT. The wine is then aged in French oak barrel (70% new) for 12 months.
Made 100% from tiny “millerandage” grapes, or shot berries which give much higher solid to liquid ratios
This wine is only made in the best vintages.