Description

fermentation with wild yeasts

From Selection Massale "Brézème is an anomaly in the northern Rhône

2017 Fitapreta 'Branco de Talha' Antao Vaz - Roupeiro

Tue Boeuf vinifies and bottles three separate estate Cheverny Rouge wines: Rouillon

2018 Ronchi di Cialla Schioppettino Colli Orientali del Friuli Cialla, Friuli-Venezia Giulia, Italy Clos Kixhaya fermentation with wild yeasts100% Schioppettino Soil: Eocene Marl and Marleous sandstone Altitude: 150 200 m above sea level Age of Vines: 50 Years old Yield: 30 Hl Ha Farming practices: organic Yeast: indigenous Skin maceration: 4 5 weeks with pumpovers twice daily Malolactic fermentation: yes Fermentation vessel: stainless steel Aging: In French oak barriques for 14 18 months and bottle for 30 36 months

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2018 Ronchi di Cialla Schioppettino Colli Orientali del Friuli Cialla, Friuli-Venezia Giulia, Italy Clos Kixhaya fermentation with wild yeasts

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