These "rare" drinks are the product of a well-thought out growing process, mainly characterised by the use of exclusively organic fertilizers, the ban of any weedkiller (hence the resort to tillage), a trim done in March, a manual pricking out, a leaf removal done as traditionally, using a hand shear, the ban of any anti-rot treatment and manually done harvest. All of this leads up to a pressing done by the book (thanks to last-gen pneumatic machines) and a vinification characterised by a double fermentation, first alcoholic with organic yeast then malolactic.
Let yourself go with the flow of the subtle flavours developped by these wine batches produced by a unique domain, mostly growing Chardonnay, which is the king of the grape varieties in Bourgogne.
The cuvées "Domaine Joseph Lafarge": more than a name, a tradition! Only sold at the domain, and to be tasted ideally at 12°C for the white Mâcon and from 6°C to 8°C for the crémant de Bourgogne.