2018
Pinot noirToday Kikro works exclusively with the less desired appellations of Northern Burgundy, including Chitry, Irancy and Epineuil, working with Pinot Noir, Chardonnay and Aligoté. The reds are made entirely with whole bunches and carbonic maceration followed by brief elevage times for softening in barrique, like he learned working with Pacalet. The result is extremely quaffable and delicious pinot noir, with a lot of finesse. Organic
Whole bunches; 3 weeks of maceration in tapered wooden vats; fermentation with indigenous yeasts; not filtered or fined; minimal addition of SO2 at bottling.