Field-selected
grapes ("you wouldn't eat it, you toss it on the
ground") stemmed and crushed beneath the feet
of a pretty vendengeur, before being hand-cranked above
the 20 HL stainless tanks, poured in and started on 6
weeks of pigages, aeration, and remontages before 2/3
goes into Allier (400L) oak (whenever last year's wine
is ready to come out of them...)
And
would you believe foreigners come
pick
(and stomp!) on their honeymoon?
.
"My
goal is to make one of the rarest of wines — imbued
with moments of light, a nectar that blends with good friends
to turn day to day into fond memory."
