Collection: Sarnin-Berrux Cellar

Winegrowers Jean-Marie and Jean-Pascal joined forces to buy grapes grown organically or biodynamically. The cellar is located in Monthelie in Burgundy. The vinification of the reds is long, several weeks, in wooden vats, with cold maceration of the entire harvest before the indigenous yeasts start activity spontaneously. The whites are pressed, followed by natural settling. Alcoholic fermentation takes place over several months. The lunar calendar is respected, the wines are free of any input, thus a minimum natural volcanic SO2 is used at the end of aging to protect the wine during racking and bottling.