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Fermentation was done with indigenous yeasts and SO2 was added only after the end of the fermentation
Mamede (the unique mountain above 1000 meters’ altitude in the South of Portugal)
Aged sur lie in 1 puncheon and 1 barrel for 10 months
and then fermented spontaneously with native yeasts in stainless steel at low temperature
2019 Scarecrow 'M
2022 Domaine de la Pepiere Muscadet Sevre-et-Maine Clisson, Loire, France (Magnum 1.5L) Vichingo Fermentation was done with indigenous2022 Domaine de la Pepiere Muscadet Sevre et Maine Clisson, Loire, France (Magnum 1. 5L)
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