Francois Mikulski Meursault

Acute attention to biological balance is pursued in the vineyard and terroir minded élevage practices are followed in the cellar. After meticulous sorting in the vineyards the grapes are de-stemmed and lightly pressed. Natural yeasts are used in the fermentation after which the wines undergo an élevage 10-12 months. François typically restrains his new oak use to about 20%, believing that excessive wood masks full expression of the terroir.