Description
WINEMAKING & VINTAGE NOTES
Hand-harvested grape. Traditional method (as in Champagne). Slow pressing at low pressure.Must selection during pressing phase. Fermentation in tanks with temperature control (17°-18° Celsius) during three weeks. Regular blend of the wines coming from Vouvray and Reugny. Matured at least 12 month on the lies after the second fermentation in bottles.
89POINTS
WINE ENTHUSIAST
MARCH 2020