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Great effort goes to crafting a wine that provides a balance between fruit, spice, mineral and wild fermentation funkiness; twenty percent is fermented wild, 40 per cent in old oak and two thirds is allowed extended contact with skins. The bouquet is reminiscent of the autumn harvest : apples, pears, dried grass and lemons. Flavours build in intensity. Texture, tannins and the natural acidity provide a structured Pinot gris.