Description
Winemaker Notes
Grapes are pressed upon arrival at the winery. After settling, about 50% of the must is fermented in barrel (1-year-old oak from top Burgundy producers such as Sauzet). The other 50% is given a long, cool fermentation in stainless steel tanks.
The wine avoids malolactic to preserve the acidity and freshness.
Reviews
There are no reviews yet.