From 45 year old Jacquere vines grown in clay and limestone soil, grapes are hand-picked and carried in small batches to be immediately pressed, avoiding oxidation. Vinified with natural yeasts in a neutral tank, the wine rests on the lees for four to six months with repeated bâtonnage. Finally, in late spring the wine settles and is bottled unfiltered.
Varietals: 100% Jacquère
*Organic, native yeast, no oak