Description
100% malolactic fermentation
the wine spent 24 months on the lees and has a dosage of 2 grams
Fermentation: In stone with tepehuaje bark
The apples are added to the cider over time instead of all at once found it stabilized the wine
The wine is aged for approximately 18 months in predominantly new French oak barrels
2024 Domaine Philippe Tessier Grain Noir, Loire, France Castello di Verduno 100% malolactic fermentationRegion: Loire Grapes: 60% Gamay, 20% Pineau dAunis, 20% Ct Farming: organic Harvest: by hand Fining: none Filtration: none
Exchange/Return Notes
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