Description
In both La Savante and Histoire d’A we use whole clusters during fermentation to highlight the texture and graininess of the wines. La Savante has greater minerality with spicy red fruits.
Clone 115 was fermented with 20% whole clusters and indigenous yeast in Oak roll-fermentor of 600L and close 777 was fermented with 50% whole clusters and indigenous yeast in small stainless-steel tanks of 500L. Punch-down extraction was done by hand. 7-10 days of maceration with malolactic fermentation in the barrel.
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