2024 Louis Billard Clos de Vougeot Grand Cru, Cote de Nuits, France Marco De Bartoli with some 500-liter French oak

with some 500-liter French oak employed as well

in contrast to the old-vines cuvée which is always fermented entirely whole-cluster

That was back in 2007 – Alessandro working for a Piemontese winemaker and Luigi a local natural wine bar

with no additions

Aged on its lees for 6 to 12 months

2024 Louis Billard Clos de Vougeot Grand Cru, Cote de Nuits, France Marco De Bartoli with some 500-liter French oakMiddle slope band within the Closbalanced structure (between lighter top and heavier bottom). 5 day cold soak; 15 day native ferment with pump overs early then light punch downs; 70% whole clusters; 15 months barrel (50% new) + 2 months stainless; ~20 mg L free SO; ~480 btls.