|Vinification:||No fining, no filtering, biodynamic equivalent|
Notes on wine and vinification:
Direct vertical pressing. Fermentation completely with native yeasts in open concrete vats. No use of SO2 before setting.
Aging in barrels on fine lees for 8 months. Bottling, if possible, without fining or filtration. Maximum SO2 addition of 30ppm at setting
Taste characteristics: The Brézème terroir gives this Roussanne a particular character and elegance, often expressed by a touch of salinity (like certain Arvines from Valais). An absolutely enticing and delicious wine.
By the same producer
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