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Sourcing fruit from friends working organically in Alsace, the grapes underwent whole-bunch maceration for 12 days after which they were pressed in a small manual basket press in Stephane’s garage cellar. Flinty and slightly nutty with a dynamic acidity and a slender backbone of tannic structure.
Sourcing fruit from friends working organically in Alsace, the grapes underwent whole-bunch maceration for 12 days after which they were pressed in a small manual basket press in Stephane’s garage cellar. Flinty and slightly nutty with a dynamic acidity and a slender backbone of tannic structure.