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5-7 day wild yeast fermentation
with the pits
and among these are several white varieties
Organically farmed Pinot Noir from Sancerre
The white grapes are transferred directly into old casks or concrete tanks for fermentation and aging
Alice "A Fondo" Frizzante NV Apples 5-7 day wild yeast fermentationAfter the primary fermentation, which malolactic fermentation, the wine is racked and decanted from the gross lees. It remain sur lie for four months: the final assemblage is made adding native yeasts and must before tirage (bottling). The wine undergoes its second fermentation. then given a further 3 months ageing before release. Soil type: mixed clayed, chalky soil of varying depths. The Carpesica hillsides have a surface layer rich in morainic
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