Naturalment Ancestral

A pied de cuve is prepared in the vineyard with the grapes’ wild yeast a week before the harvest. When the grapes enter the winery they are pressed directly and moved into a stainless steel vat, and the pied de cuve is added as a fermentation starter. It is bottled before the fermentation ends, so it can finish fermenting in the bottle and the carbonic can be conserved. It is “degorjat” and closed again with a bottle cap.

Nose a bit closed, showing a fine yeasty character (breadcrumbs) as well as some ripe apple. Though on first instance a bit neutral, the palate shows a fine, mouth filling mousse without aggression, a smooth texture altogether, again ripe apple and a bit of lemon, medium but balanced acidity. The finish is surprisingly long and well-defined.