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By working with whole bunches during alcoholic fermentation and maceration
Christmas cake and cedar
and then Garmon (Ribera del Duero) in 2014
because the northern slopes are cooler
Een iconisch domein dat amper 65
Buisson-Charles Rouge 2021 b2c-discount-BORDEAUX By working with whole bunchesOften you go on a prospecting trip for potential new additions to the portfolio with (sky)high expectations and you return disappointed from a fruitless trip. But very occasionally you don't know what to expect and you are literally blown away from your socks from the very first tasting glass. Those kinds of moments are rare. Compare it to the periodicity of a solar eclipse. So when those kinds of moments do occur, you go all in. Exactly what we did
