Mark Haisma Volnay La Cave 2021 new zealand following a four-day cold maceration

following a four-day cold maceration

The estate is managed by Anne and Hervé Sigaut

including grilled vegetables and pasta primavera

wild mushroom risotto

fully destemmed and fermented with indigenous yeasts in open‑top vats

Mark Haisma Volnay La Cave 2021 new zealand following a four-day cold macerationWinery Background and History: Mark Haisma is an Australian born micro ngociant based in GevreyChambertin since 2007. He sources old vine fruit from Cte de Beaune growers, practicing minimal intervention with organic viticulture, open vat fermentations, and neutral oak aging. His wines are celebrated for their purity, terroir expression, and Burgundian character even in village level labels . Producer and Wine Maker: Haisma personally directs every