Description
Eve and Michel Rey care for their vines as naturally as possible, and because they have so few vineyards, they’re able to care for all their vines by hand. They only use organic treatments, if treatments are needed at all, they plow the soil instead of using herbicides.
Grapes are crushed whole cluster in a gentle pneumatic press, and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Wines are aged for a minimum of 10 months in mostly older French oak barrels. Very little sulfur is added at any stage; and wines are bottled unfined and unfiltered.
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