Indigenous yeast vinified and matured in Georgian amphora burried underground for 12 months with MLF but not every year, the wine undergoes a natural chilling. The production of carbon dioxide is done using natural from the harvest. Aging on lees for 10 years. Nature: 0 g/l
Vouette et Sorbée Sobre Brut Nature, Champagne, France, 2011, 750ml
$1,250
3 in stock