NOTES: Only ripe, healthy fruit is used. Depending on the vintages, the grapes undergo full carbonic maceration or semi-carbonic maceration at 10°- 12° Celsius. Maceration, alcoholic fermentation and malolactic fermentation are accomplished through the action of indigenous yeasts and bacteria present on the grape. After the wine is pressed, it is kept in foudres of 20, 40 and 60 hectoliters, and raised through the winter in smaller, 1 to 5 year old 228 liter barrels. The wines do not have added sulfites. They are unfined and unfiltered. The wines are vegan.
FOOD PAIRING: Red Cabbage Blackberry Caraway Slaw