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this maturation technique works wonders: the wines gain a myriad of nuances
Christophe tries to produce as many sprays as possible from herbs and grasses found in and around his vineyards
made with a blend of Pinot Noir and Pinot Meunier grapes
then the must macerates on the skins in cement vats without the addition of any sulphur for between 3 to 10 days with wild yeasts
under the moonlight
Montevertine, Rosso di Toscana, 2016 extra anejo this maturation technique works wonders:
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