2022 Château-Fuissé Pouilly-Fuissé 1er Cru “Le Clos”
To respect the integrity of the grapes we prefer handpicked grapes and special care is given to the transport and conveying until the presses (whole bunch pressing). We use pneumatic presses with graduate progressive pressing (limiting rebechage), adapted to the quality and maturity of each...
2017 Fattoria dei Barbi Brunello di Montalcino DOCG
Manual harvest occurs at the end of September, followed by a pre-fermentation cold maceration (“cold-soak”), which involves cooling the grapes to a temperature of 3°-5°C (37–41°F) in an anaerobic environment (under a CO2 blanket) to protect the must from oxidation. This non-alcoholic,...
2016 Fattoria dei Barbi Brunello di Montalcino DOCG Vigna del Fiore
Following harvest, the fruit undergoes a pre-fermentation cold maceration (“cold-soak”), which consists of cooling the grapes at a temperature of 3°-5°C (37 – 41°F) in an anaerobic environment (under a CO2 blanket) to protect the fruit from oxidation. This non-alcoholic, aqueous...
2017 Fattoria dei Barbi Brunello di Montalcino DOCG Vigna del Fiore
Following harvest, the fruit undergoes a pre-fermentation cold maceration (“cold-soak”), which consists of cooling the grapes at a temperature of 3°-5°C (37 – 41°F) in an anaerobic environment (under a CO2 blanket) to protect the fruit from oxidation. This non-alcoholic, aqueous...
2017 Fattoria dei Barbi Brunello di Montalcino Riserva DOCG
Manual harvest occurs at the end of September followed by a pre-fermentation cold maceration (“cold-soak”), which consists of cooling the grapes at a temperature of 3°-5°C (37 – 41°F) in an anaerobic environment (under a CO² blanket) to protect the must from oxidation. This...
2022 Domaine Christian Moreau Père et Fils Chablis Grand Cru Les Clos
Manual harvesting and grape selection on a sorting table. Pneumatic press. Cold settling and fermentation with a temperature of around 20°C. Natural yeasts. 50% in regulated stainless steel tanks / 50% in barrels for 9 months(2/3/4year-old barrels – less than 5% of new oak) and 6 months...
2022 Domaine Christian Moreau Père et Fils Chablis Grand Cru Valmur
Manual harvesting and grape selection on a sorting table. Pneumatic press. Cold settling and fermentation with a temperature of around 20°C. Natural yeasts. 40% in regulated stainless steel tanks / 60% in barrels for 9 months (2/3/4 year-old barrels – less than 5% of new oak) and 6 months...
2018 Champagne Pol Roger Brut Vintage
The must undergoes two débourbages (settlings), one at the press house immediatly after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel with...