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Francois Chidaine "Les Tuffeaux" 2018

The vineyard is run biodynamically. No chemical phytosanitary products are used. The soils are plowed.

After pressing, the alcoholic fermentation is carried out by indigenous yeasts in demi-muids, pieces of wood with a capacity of 600 liters. It can last up to six months. “Malolactic fermentation” is not sought. Aging is carried out on fine lees, always in demi-muids.

Sec Tendre style