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but with a laissez-faire attitude
fresh and aromatically delicate with high tones and striking analog nuances
Trebbiano Romagnolo and Malvasia Aromatica di Candia
One aspect of this future-oriented approach is our openness to experimentation
Vinification: Direct press then fermented and aged in fiberglass tanks
Marc Pesnot "Coeur de Raisin" Region_Savoie but with a laissez-faire attitudeGrapes: Melon de Bourgogne Region: VDF Loire, France Vintage: 2024 Viticulture: Organic Soils: Schist Vinification: Grapes are harvested and sorted by hand. The fruit undergoes a slow manual pressing (12 18 hours) in order to extract the maximum aromas from the skins. The wine then ferments spontaneously, without any additions. In November, after 2 months of rest in tanks, the wine is bottled. Aging: 2 months Fining or Filtering: None Sulfur: A small
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