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80% whole bunch fermented in open barrels
SavoieVarietal(s): 100% ChasselasMaturation: 7-8 months in concrete eggsAlcohol: 11
5 g/l | Total acidity 7
The vinification is done in concrete vats by carbonic maceration with punching down and toasting to bring the grapes down to the surface and help the fermentation
Frances (Author)Publisher: University of California Press Language: EnglishHardcover : 307 pagesPub Date: March 26
Achillee Petillant Natural 2018 Bordeaux 80% whole bunch fermented in
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