Age of Vines: 20-30 Years
Yields: 40 hl/ha
Soil: Heavy clay
Vinification Method: Grapes are hand harvested in small baskets. The grapes undergo a careful selection at the vines. Cool temperature fermentation in tanks. The second part of the fermentation is done in barrels on lies (no new wood). The malolactic fermentation happens the following spring, with topping off every 10 days without sulfites for a minimum of 18 months. Bottled according to the biodynamic calendar with filtration and 0 to 15mg of sulfites added at bottling.
Tasting Note: The minerality of the Savagnin shows through.
Pairing: Good with Asian foods or spicy foods.