Description
with natural co-fermentation
2018 Chateau de Breze - Arnaud Lambert Saumur Clos de Midi
Following whole cluster carbonic maceration
Walker Apples
Volnay Premier Cru
2016 Lucien Aviet & Fils Arbois Caveau de Bacchus Reserve Cuvee des Geologues Jura, France Mas de Daumas Gassac with natural co-fermentation100% destemmed and maceration on the skins and pits for about 3 weeks, with remontage every day, then elevage 12 to 18 months in foudre.
Exchange/Return Notes
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