Remi Jeanniard has just a few hectares in Morey St. Denis, Chambolle Musigny and Gevrey Chambertin. He farms organically and he doesn't like to use much sulphur—like Fourrier, the Gevrey great, he instead allows a... Read More

Remi Jeanniard has just a few hectares in Morey St. Denis, Chambolle Musigny and Gevrey Chambertin. He farms organically and he doesn't like to use much sulphur—like Fourrier, the Gevrey great, he instead allows a little residual carbonation to remain in bottle to act as a natural preservative.