Description
Ploussard grapes are hand harvested in small baskets, sorted by hand, and destemmed before undergoing a very light press. The fruit undergoes a full carbonic maceration for about a month. Only native yeast is used and the juice undergoes a full malolactic fermentation in temperature controlled stainless steel tanks before it is transferred to neutral oak barrels where it rests for 6-12 months. The wine is bottled the following spring without fining, filtration, or sulfites.
Scents of homemade strawberry jam spread on freshly baked bread dominates the delectable nose. Nearly pink in the glass with a cherry red core, this light bodied red possesses pretty red berry flavors and vibrant acidity.
