The Marsannay Champs Perdrix Vineyard
Vineyards

The vineyard was planted in the mid 1980s and may be classified as premier cru.

Vinification and Aging
The fruit is hand picked and hand sorted at the winery, followed by a cold maceration of 5 to 10 days. He uses only native yeast for the primary fermentation in stainless steel tanks, then gravity transfers the wine to be pressed and placed into small oak barrels for native malolactic fermentation and aging. To maintain the subtlety of oak, he uses no more than 30 percent new barrels.

Parcels: Planted in 1980s

Total Surface: 1.4 acres

Grape Variety: Pinot Noir

Soil:  Limestone and clay

(Source: Terlato Wines)