2023 Domaine du Nozay Sancerre, Loire, France Nøvice Caino Redondo and Brancellao

Caino Redondo and Brancellao

100% was transferred as whole-cluster to open fermenters

Making of: Grapes are hand-harvested and whole bunches are fermented in an open-topped barrel for about 10 days with only indigenous yeast

Cerretta is the only Cru Barolo produced by Roberto Conterno

2023 Domaine du Nozay Sancerre, Loire, France Nøvice Caino Redondo and BrancellaoAll Biodynamically farmed off of Kimmeridgian soil. " The grapes from these vines are pressed by a pneumatic press, which has the advantage of not "jostling" the grapes and therefore obtaining a very clean must. Vinification takes place in barrel shaped stainless steel vats and terracotta jars creating a natural vortex so that they last as long as possible, no SO2, no artificial yeasts only the native yeasts of the grape, no superfluous additives and