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Alcoholic fermentation takes place at cellar temperature via natural yeast from the terroir
The grapes are then naturally fermented in open vats before being aged in new French oak 1350L vats and puncheons for a period of 24 months
followed by strict static sedimentation (débourbage)
André Simon Food and Drink Book Awards Shortlist 2017Contributor(s): Moore
but notoriously corrosive restaurant industry
Les Vignes de Paradis Savagnin 2020 germany Alcoholic fermentation takes place atCountry: FranceRegion: SavoieVarietal(s): 100% SavagninMaturation: 7 months in concrete eggsAlcohol: 13% abvSize: 750mlProduction: 3,199 bottles
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