Scores:
JS: 94
Hand-harvested, cold maceration in concrete vats, whole bunch fermentation for 3 weeks at 30°C, 80 % aged for a year in 2/3-year-old oak barrels, 20 % in foudres, light filtration before bottling
JS: 94
Hand-harvested, cold maceration in concrete vats, whole bunch fermentation for 3 weeks at 30°C, 80 % aged for a year in 2/3-year-old oak barrels, 20 % in foudres, light filtration before bottling
