Organically farmed 25-35-year-old vines on clay-limestone soil at 750 meters with yields of 7000kg/ha.
Night harvested grapes go through spontaneous fermentation with wild yeast in stainless steel, followed by three weeks on the lees.
TASTING NOTES |
Brimming with concentrated varietal and mineral aromas; its pronounced white fruits vie with attractive herbaceous elements such as laurel, thyme and fennel.
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