Description
Winemaking: co-maceration
which gives the fermentation fruitiness
One of the newest estates in Ribera del Duero
the savagning is fermented with wild yeasts in old wood and aged for a minimum of 18 months in barrel
2023 Pierre-Yves Colin-Morey Monthelie Rouge, Cote de Beaune, France Cantalupo Winemaking: co-macerationfrom organically and sustainably farmed hillside parcels in Monthelie, now entering its third vintage under PYCMs ownership. The 2023 is around 30% whole cluster fermented, using gentle extraction and native yeasts to preserve finesse and site expression. Elevage takes place in larger format French oak barrelsjust a fraction newto allow minerality and clarity to shine.
Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
- To process your return/exchange, please contact us at [email protected]
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