Winemaking here is pretty natural. Grapes are manually harvested to ensure healthy bunches, and only wild yeasts are used to ferment. In the cellar, he uses only fiberglass or big old wooden casks, no new oak here (yay!). Speaking of the cellar, it is underground, built into the side of a hill long before he came along. The whites are allowed to undergo malolactic fermentation if they want to, but he doesn’t encourage it if they don’t. Finally, while he doesn’t fine his wines, he does do a very very light filtering and adds a drop of SO2 for stability. The resulting wines are bright and vivacious, lively expressions of their terroir.
Size: 750mL ABV 13.5%
Suggested food pairings: Chicken, Pork, Cured Meat
Suggested cheese pairings: Brie, Gruyere, Havarti, Mozzarella, Ricotta