Description

Following whole cluster carbonic maceration

Capurro Pisco Acholado

A perfect blend of subtle richness combined with citrus flower and honey notes

2018 Beurer

2016 Lucien Aviet & Fils Arbois Caveau de Bacchus Reserve Cuvee des Geologues Jura, France Mas de Daumas Gassac Following whole cluster carbonic maceration100% destemmed and maceration on the skins and pits for about 3 weeks, with remontage every day, then elevage 12 to 18 months in foudre.

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2016 Lucien Aviet & Fils Arbois Caveau de Bacchus Reserve Cuvee des Geologues Jura, France Mas de Daumas Gassac Following whole cluster carbonic maceration

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