Vineyard: From several small parcels around the village of Lantignié, close to the Crus of Regnié and Morgon; old vines on broken-down granitic soil.
Fermentation: Harvested by hand and placed in concrete vats as whole clusters with around 5% foot crushed to release some juice. Kept under CO2 cover to protect against oxidation, since no SO2 was used on the grapes, as well to encourage intra berry carbonic fermentation. Pressed after 8 days on skins the wine finished it’s alcoholic fermentation by natural yeasts in a mix of stainless steel and old Pinot Noir barrels and left on lies for 5 months unsulphured. The wine is unfined and unfiltered and only lightly sulphured just before packaging.
Why #Bagnum: A magnum in a bag! The packaging keeps our wine fresh and smashable for weeks, saving both the environment (up to 80% lower carbon emissions than glass packaged wines) and your wallet.
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