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Geschacksnoten Fresh & vibrant, Aged & complex
Vinifikation The grapes were hand-sorted and pressed as whole bunches. The juice was only lightly clarified (we like very cloudy raw juice) with no additions to the raw juice. Wild fermentation took place in concrete tanks, foudres, and old barrels of various sizes. Fermentation lasted about one month. The wine was aged on its lees for about 12 months and then rested for another five months on fine lees in tanks without fining before bottling. A very simple, careful winemaking process. The wine was aged on the lees for about 12 months and then rested for another five months on the fine lees in tanks without fining before bottling. A very simple, careful winemaking process.
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