From vines between 50 and 70 years old. Whole cluster carbonic fermentation with indigenous yeasts for 10 to 20 days; transferred to neutral barrels for elevage of approximately 10 months. 10 mg/L of sulphur added at bottling.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.
