– Fermented in wooden vats, an average of 15-18% of which is new. Aligote ferments in stainless steel.
– Whites are lightly stirred on their lees every three to four weeks, until malolactic fermentation
– Wines undergo malolactic fermentation
– After malo, wines are racked into stainless steel vats, on the lees
Ratings & Reviews
92-94 Points – Allen Meadows’ Burghound:
“Here the nose is very firmly reduced and impossible to assess. On the plus side, the is both more volume and power to the broad-shouldered flavors that possess even better cut as well as ample minerality on the youthfully austere, saline and serious finish. This is excellent.” – (Jun 15, 2018)
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