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with minimal sulfur used
The hand-picked grapes undergo spontaneous fermentation with native wild yeasts in traditional open-top wooden fermenters
basalt-heavy soils
releasing lively aromatics of wild strawberry
Savory notes of damp earth and cracked black pepper blend with an underlying mineral salinity
Jean Francois Ganevat Cuvee Prestige 2007 Magnums with minimal sulfur usedGrape: Savagning Vintage: 2007 Type: White This Savagnin hails from vines planted in 1977 on clay, marl. Whole cluster fermentation and full malolactic fermentation. Sulfur only added at bottling. Made in an oxidative style, sous voile for 48 months in demi muid. Aged for 48 months sous voile in 228L barrels.
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