2021 Les Vins Pirouettes Ultra Violet de David Hampden Cider-making: Indigenous yeast partial fermentation

Cider-making: Indigenous yeast partial fermentation in stainless steel tanks

-Importer's Note

Then bottled and held in bottle for years

100% Savagnin

traditional Nebbiolo from one of Barolo’s most enduring estates

2021 Les Vins Pirouettes Ultra Violet de David Hampden Cider-making: Indigenous yeast partial fermentationVineyard: granite, organic Grapes: Auxerrois 12. 5%, Pinot blanc 20. 8%, Pinot Noir 26. 6%, Muscat 6. 6%, Pinot Gris 16. 6%, Riesling 12. 5%, Gewurztraminer 4. 1% Making of: Grapes are hand harvested, sorted in the vineyard, and then macerated as whole bunches for 5 days. The juice is then fermented with indigenous yeast and zero sulfur in stainless steel, elevage for 7 months in stainless steel tanks, bottled with zero addition of sulfur (9ppm SO2