Description
" Both sites are considered some of the best for Savagnin because of their old soils rich in Jurassic marl and "terre de gryphées"
and the palate
Chalone AVA) sits at a high elevation in a desert-like area of the Gabilan Mountains
the grapes left whole cluster and fermented with their native yeasts only in old foudre
2021 Massa Vecchia Ariento Maremma Toscana, Tuscany, Italy Eric Morgat " Both sites are consideredFermented and macerated for two to three weeks in open oak vats and chestnut casks. The wine then ages in oak barriques and large barrels.
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