Terroir: Clay Marl
Age of Vines: 20-30 years
Vinification: Grapes are hand harvested in small baskets. Grapes are sorted by hand and destemmed before undergoing a very light press. The fruit undergoes a full carbonic maceration. Only native yeast is used and the juice undergoes a full malolactic fermentation in temperature controlled stainless steel tanks before it is transferred to old oak barrels where it rests for 3-4 months. The wine is bottled the following spring without filtration or sulfites.
|Arbois "Uva Arbosiana"||Login||Bottle (75cl)||2016|
|Arbois "Uva Arbosiana"||Login||Magnum (150cl)||2016|
|Arbois "Uva Arbosiana"||Login||Bottle (75cl)||2015|