Allow, a domaine in More Sandoni, was founded in 1942 by Joseph Allow and began its original stuffing.. After that, the fields gradually expanded, and now they own about 15 ha fields in the best parcels of Chamball Musinny and Juvre Chambertin, mainly More Sandoni.. The grapes planted in the fields are an average of 30 to 50 years, and the third generation head, Syprian Allow, took over the domaine in 1998, and adopted the Lutt Resonone system, and since 2004 He decided to move to logic. Cultivation is performed by horses, and cultivation is focused on natural state to express the terroir more prominently.. In the brewing, it seems that low -temperature maserasion fermentation is performed in stainless steel tanks, but this is a method to avoid excessive extraction.. In barrels, 30-60 % of new barrels are used depending on the rating and vintage, and the use of SO2 is avoided as much as possible, so you can enjoy the pure flavor of fruit..

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