Importer Notes: "Ghislaine follows traditional methods of vinification and carefully ages her wines. The grapes are partially destemmed before going into the fermentation vats. Only natural yeasts are used. The more sluggish start encountered when working with wild yeast gives the must a natural period of maceration before fermentation begins. The length varies from 2 to 5 days and is dependent upon temperatures. After fermentation, the wines are racked into small barrels (about 20% to 25% of which are new) and aged for about 20 months. These wines are particularly ageworthy and offer the rare privilege of deeply exploring the terroir of this singular village."
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