Description
the savagnin is fermented with native yeasts and raised (in a non-oxidative way) for 18 months in demi-muids
Time on lees: about 30 months
The wine is aged for 9 months in tonneaux and concrete and then bottled without fining or filtration and with a tiny amount of sulfur
back to 1093 and viticulture all the way back to the Romans
Superb cherry nose
2023 Caprili Rosso di Montalcino, Tuscany, Italy Domaine Jean-Philippe Padie the savagnin is fermented withAged nine months in large, Slavonian oak barrels. Followed by at least a few months in the bottle before the wine's release.
Exchange/Return Notes
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