Description

Indigenous yeast alcoholic fermentation (without oenological corrections) and 12 months aging on fine lees in foudres, minimal SO2 addition at bottling. Alcohol: 13%, Total sulfur: 41 mg L, Residual sugar: 3.4 g L, Total acidity: 5.20 g L. The palate is supple though precise, making you want to pour another glass.

Alcoholic fermentation in large oak barrels, without any sugar additions, acidification, or commercial yeast. The wine ages for one year on fine lees before being bottled with a very low level of sulfites.