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
Domaine du Chétif Quart is one of the very rare producers in Burgundy to make an “estate-bottled” Cremant. Lucas and his two empoyees begin each day in the cellar with some coffee and some hand riddling. The... Read More
Francois Bitouzet—scion of the elite Domaime Bitouzet-Prieur, produces a Passetoutgrains (organically farmed, spontaneously fermented) that captures the majesty of great red Burgundy in a pure and uncompromising manner.... Read More
