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partly by carbonic maceration
with no malolactic fermentation
collaborating with Fernando Zamora from Rovira I Virgili University to identify more than 80 different indigenous varieties
Cappellano has created a timeless expression of Nebbiolo with their Barolo Otin Fiorin - Pie Franco 2011
perfumed Gewurztraminer goes on an acid trip in the Finger Lakes
Francoise Martinot, Bistrotage Champagne Extra Brut Blanc de Noirs B.20, NV so062423 magnums for july 4th partly by carbonic macerationChampagne Franoise Martinot, made by Charles Dufour from his mother's organic vineyards in Landreville, offers a distinctive take on Blanc de Noirs. This Extra Brut cuve, with less than 2g L dosage and no sulfur added, features 100% Pinot Noir from the chalky Valle de l'Arce. The result is creamy yet electric, with green apple precision, citrus zest, and a distinctive salinity balanced by hints of butterscotch.
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