Vines planted between 1955-1960. Vineyards are sustainably farmed, all grapes are harvested by hand and sorted, 100% of the grapes are de-stemmed, parcels are all vinified separately in open-topped, wooden vats, natural fermentations with indigenous yeasts. Grapes macerate for several days at 15°-17° Celsius, then must goes through alcoholic fermentation with occasional punch-downs and pump-overs. Must pressed gently by pneumatic press. Jus de presse is blended in with first press wine to settle for 24-48 hours, wines are racked by gravity directly into oak fûts deep into the cellar below the winery. The percentage of new oak varies with the vintage and appellation. Wines enjoy a long, slow élévage before being bottled unfined and unfiltered.
"From one of the top three lieux-dits of the unusually large grand cru that is Corton, Bressandes is in the sweet spot right in the middle of the hill and enjoys perfect southeastern exposure. Frank Follin is patient and meticulous with everything he does, and his wines reflect this. They speak softly, with a depth to discover and appreciate if you know how to listen. This Corton will make a magnificent addition to any cellar. It is an exercise in finesse and class, along with the power and depth you expect from this top terroir." - Kermit Lynch Wine Merchant