Antonio Galloni writes: "Taupenot-Merme farms 13 hectares across 19 appellations. The vineyards have been farmed organically since 2001. The wines are made in a style that seeks textural richness. The fruit is 100% destemmed and undergoes a cold soak of 7-9 days, prior to fermentation. The wines are racked into steel to allow for a natural decantation and then moved into oak, where they spend 12-15 months on the fine lees. New oak tops out at 40% for the Grand Crus."
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