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baked plum
Winemaker Jean-Louis Dutraive co-ferments the whole clusters naturally using native wild yeasts in large neutral wooden vats
Spontaneous fermentation relies entirely on native vineyard wild yeasts in neutral concrete vats
This is a Fleurie that beautifully balances its inherent delicacy with a lovely underlying intensity and terroir-driven minerality
Jean-Yves Peron I Vicini Reserve 18/19 Greece baked plumGrape: Pinot Noir, Barbera Vintage: 2018 2019 Type: Red Grape: Aligote Vintage: 2021 Type: Orange he Pinot Noir was harvested in 2018 and underwent a 15 day carbonic maceration, while the Barbera was harvested in 2019 and experienced a prolonged skin maceration. Both components were aged separately for 34 years before blending and bottling, resulting in a wine that reflects both varietal character and extended maturation. Fruit driven, vibrant, and
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