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6-30 day ambient yeast fermentation in tank with gentle infusion
The result is wines with good acidity and balanced ripeness
Vinification: Hand harvested at optimum maturity then macerated on skins in open vats for a couple days
Vinification: The fermentation is stopped by adding alcohol
You can tell they’re having fun
Ganevat Cotes du Jura "Cuvee Marguerite" Mag Price_25-35 6-30 day ambient yeast fermentationChardonnay Planted in 1902 2018 vintage Whole cluster fermentation lancienne No racking of the must All whites go through malolactic fermentation No sulfur dioxide added during vinification, only a touch at bottling Aged in demi muids of 300 L and 400 L, as well as 228 L barrels Bottled in the summer, two years after the harvest
