Product Description:

"In the cellar, the juice goes through a cold maceration for up to five days (up to 10ºC). Indigenous yeasts start fermentations naturally – alcoholic fermentation in concrete and malolactic in barrels or foudres. She pumps over daily and punches down the fruit three to four times after the alcoholic fermentation. Sulfur is added when the wines are initially put into tanks and then once after malolactic is finished, and once before bottling, but always kept to a minimum: total sulfur is 30-50ppm. She uses a combination of or foudres (1500-3000 liters) and barrels for aging and will age the wines for up to 24 months. Most of the wines are bottled without filtration (the Hautes Côtes and Fixin Villages are lightly filtered.)" -Importer