menu
Auxey-Duresses Blanc
Clay-limestone soil.
Surface area: 1.28ha located in Auxey Duresses in the hamlet of Melin.
The vines are cultivated biodynamically.
Harvesting is entirely manual. After decanting, the musts are transported daily to Puligny-Montrachet for fermentation and ageing, under the watchful eye of Domaine Leflaive's technical team.
Vinification takes place in vats, and ageing lasts from 15 to 16 months.
Pressing: Long, gentle pneumatic pressing, 24-hour decanting, followed by settling and racking.
Fermentation: In oak barrels, 15% of which are new.
Aging: After 12 months in barrel, the wine is aged for 6 months in vats, where it is prepared for bottling.
Fining: Homeopathic fining (fish glue) and very light filtration if necessary.
