Bastian Wolber, Laisse Tomber, Volnay, Burgundy, 2023

Pinot Noir from 40-55 year old vines, Grands Poisots, on red iron rich soils. Practicing organic, 100% whole cluster, 2-3 week ambient yeast fermentation and carbonic maceration in tank. Aged for 17-18 months in used barrels, blended in tank for one month. No fining, no filtration, SO2 only added before bottling (approx. 10ppm)