- Take some great ripe organic Chardonnay grapes
- Press the slowly for 3 hours
- Allow the wine to settle for 24 hours in the cold (8° Celcius)
- Let the alcoholic fermentation start... Read More
Glou de Jeff is finished. Long live Glou des Bret! This cuvée, with intense red fruit, comes from a parcel in Chénas, one of the 10 Beaujolais Crus, on deep, sandy soils. The 100% whole cluster carbonic fermentation... Read More
From Becky Wasserman: 100% whole-cluster since 2014, ambient yeast fermentation in wooden vats with a pied de cuve, daily pump-overs with buckets, limited foot punch-downs at the end of cuvasion. Fermentation finished in stainless... Read More
From Becky Wasserman: 100% whole-cluster since 2014, ambient yeast fermentation in wooden vats with a pied de cuve, daily pump-overs with buckets, limited foot punch-downs at the end of cuvasion. Fermentation finished in stainless... Read More
Charivari is a natural wine project by Nea Berglund, a young winemaker in the traditional wine region of Bordeaux. Nea runs her family estate Chateau Carsin which has 18 hectares of organically certified vineyards. In 2015, she... Read More
Fermented with native yeasts and minimal intervention resulting in a surprising freshness of fruit and lively minerality. Unfined, unfiltered. 100% whole-cluster, two to three day maceration. Fermented and aged in large concrete... Read More
Variety: Cabernet Franc
Size: 1.5-2.0 ha (3.70-4.95 ac) depending on the vintage
Vine Age: Planted between 1955 and 2012
Terroir: From multiple plots in Montreuil-Bellay and Brézé, on silt-sand soils over soft limestone... Read More
