Description
Rodolphe Marteau’s main focus is getting the best quality of grapes through various techniques such as spring de-budding, de-leafing, grassing through the vineyard, and green harvest for lowering yields. The winemaking then becomes simple. Hand harvest. Very gentle pressing of whole bunches. Primary fermentation in stainless steel at about 18 C to retain freshness. Secondary fermentation in bottle with a minimum of 20 months on lees. Around 3g/l dosage to balance. -Winery
Reviews
There are no reviews yet.