lovely tannins and exquisite minerality

supplemented by grapes from other high-class fields and adding their great cabernet expertise

The secondary fermentation takes place in the bottle for 30-40 months

The scent is peach

Gentle pressing of the grape skins is done a few times a day to ensure a gentle extraction

Lucien Muzard & Fils Santenay Clos Faubard Premier Cru 2020 Rosé lovely tannins and exquisite mineralityThe Clos Faubard field is situated high on the mountainside, on a terrace, with fantastic sun exposure all day long. The soil is limestone covered with a thin layer of red loam. 0. 7 hp. for approx. 300 meters high. The grapes are pressed, and the must is lightly clarified before it reaches the barrel. Fermentation is achieved with natural yeast. The malolactic fermentation is typically completed during the winter months, in the underground cellars.