Description
wild yeast fermentation in concrete tanks and 10 day maceration period which is followed by brief aging in concrete tank until bottling and release
Barnard & Griffin
ripe pomegranate
shale and sandstone-based soils
2025 Cabernet d'Anjou “En Mirebeau” Rosé Garnatxa Blanca wild yeast fermentation in concrete"Located 30 kilometers northeast of Sancerre in the village of Aligny Cosne, Maison Foucher is a Petit Ngociant with a mission to craft classic expressions of Loire Valley appellations at exceptional values. The estate was founded in 1921 by Paul Lebrun, a cooper by trade, who developed his company servicing a clientele made up of restaurants and cafs in the Loire Valley and Paris. During the 1950s, Paul's son in law Raymond Foucher took the reins and
Exchange/Return Notes
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