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David’s production is something of a winery inside of a winery and what he produces are comparatively experimental
they taste nice and have the same performance with or without sulfur
Grapes: Pinot Noir
He began his journey twenty years ago at the tender age of 14 when he bought a micro parcel of vineyards in his home of Jura
Kiera Knightley
Bertin-Delatte "Rabatiere" Region_Romania David’s production is something ofGrapes: Grolleau Region: Loire, France Vintage: 2022 Viticulture: Organic Soils: Schist Vinification: After a manual harvest, the grapes undergo carbonic maceration for 7 days. Alcoholic fermentation occurs with indigenous yeasts, and malolactic fermentation happens at the same time. Quick, efficient fermentation means the resulting wine is dry but retains its fruity notes. The wine is then aged 6mo in fiberglass tank. Aging: The wine is racked after
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