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Fermentation with indigenous yeasts
From two prime parcels—Les Magny in Meursault (planted in 2001) and Femelottes in Puligny-Montrachet (planted in 1990)—both organically farmed and meticulously tended
The wine ferments for at least 3 weeks and then is racked into large oak barrels of French origin for an aging period of no less than two years before it is bottled (unfiltered)
presses it in whole clusters and ferments it with natural yeasts in large wood tanks
2019 Guastaferro 'Primum' Taurasi DOCG, Italy Remi Jobard Fermentation with indigenous yeasts and pebbles Harridan option:Adult, 21+ 21097 Fermentation with indigenous yeasts From two prime parcels—Les Magny in Meursault (planted in 2001) and Femelottes in Puligny Montrachet (planted in 1990)—both organically farmed and meticulously tended
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US$ 600.00