Region: Jura, FRA
Biodynamic farming, no sulphur
The grapes are harvested manually and destemmed directly in the vineyard. The grains undergo cold maceration before going into natural fermentation. This type of so-called semi-carbonic vinification allows maximum extraction of coloring and aromatic substances contained in the skin of the grape. This whole process preserves the delicate character of the Trousseau, giving it incomparable power and fruitiness, both on the nose and on the palate.