Description

24% Trebbiano

Fermentation takes place in small cement tanks and oak barrels without the use of selected yeast

The wine ferments in open Nomblot concrete tanks and is macerated for 15 days before being pressed off

Miahuatlán

2023 Henri Chauvet 'Au Crible' VDF Jintaro Yura 24% Trebbianolong 9 month maceration on decomp. basalt & fractured limestone; pressed in an old wooden ratchet press; 12 months in neutral 400L. Native, unfined, unfiltered; ~10 mg L SO at bottling. (In 2022 this wine was called fleur de peau; in 2023 the maceration was made much longer.)

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2023 Henri Chauvet 'Au Crible' VDF Jintaro Yura 24% Trebbiano

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