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Once fermentation is complete the wines are transferred into oak barrels (35% new oak) for 12–14 months of aging
These dry wines are labelled with the humble Vin de France label
With the possible exception of Jacques Selosse
In their words - 'We have raised a veritable posse of vineyard hands whose skills are working the vineyards the old way / the traditional way– originario
Albarino is a Spanish variety pioneered in New Zealand
Terroir Al Limit Soc. Lda. Priorat Blanco, Pedra de Guix, 2017 Castilla y Leon Once fermentation is complete the
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