2023 Domaine Bruno Clair Chambertin-Clos de Beze Grand Cru, Cote de Nuits, France Andrew Hanebutt Cellar VINIFICATION: Fermented using natural yeasts Giuseppe Quintarelli just south of the option:LC MEMBER 14492

VINIFICATION: Fermented using natural yeasts in a combination of 60% used barriques and 40% used foudres and left on the lees during the winter

Planted in 2009

Aging: 500-liter used barrels

there was a feeding frenzy for vines

there is a touch of trapped CO2 in the final bottling

2023 Domaine Bruno Clair Chambertin Clos de Beze Grand Cru, Cote de Nuits, France Andrew Hanebutt Cellar VINIFICATION: Fermented using natural yeasts Giuseppe Quintarelli just south of the option:LC MEMBER 14492 VINIFICATION: Fermented using natural yeasts in a combination of 60% used barriques and 40% used foudres and left on the lees during the winter Planted in 2009