Clotaire Michal, part of the Beaujolais's new generation of natural winemakers, formerly worked as a sommelier and apprenticed under the renowned Cornas producer, Thierry Allemand. Libation comes from 30-day whole cluster fermentation in large neutral vats using only the naturally occurring indigenous yeasts. On the 31st day, the grapes are pressed and transferred back to neutral vats to complete fermentation. No sulfur additions were made during the vinification and aging of this wine. Aged for 24 months in used 225L oak barrels and bottled without fining or filtration. The wine is aged a further 12 months in bottle before release.
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