Vinification – After an early morning manual harvest, the grapes are destemmed and directly pressed. The must goes into temperature-controlled stainless steel tanks, which are cooled to slow the fermentation process. After fermentation with indigenous yeasts, the wines are racked into over 120-year-old foudres, where they age on the fine lees for one year under a thin veil of fleurette.
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Site:Â Le Pradet at 50m
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Grapes:Â Tibouren
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Vine Age:Â 60+ years old
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Soil:Â Schist
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Farming:Â Organic
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Vinification:Â Fermented by native yeasts in stainless steel
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Aging: 12 months under fleurette in 120-year-old foudres
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Vegan:Â Yes
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