Description
Pressed whole-cluster
LANDING 10/27
mainly on granite soils
78% Cabernet Sauvignon
This corner of California exudes a vibe unlike any other part of the state
NV Benedicte & Stephane Tissot Cremant du Jura Extra Brut, France Cointreau Pressed whole-clusterFrom the Domaine: The pressing is pneumatic without too much re digging. The wine is lightly settled, then fermented in stainless steel vats. Fermentation takes place between 16 and 18C. Aging on lees for 4 months. Malolactic carried out during this breeding. Prize de mousse in cool cellars at 10C. Aging on slats for 18 months. Dosage at 2 grs litre.
Exchange/Return Notes
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