'Flickering through my naked thoughts' Cocktail Culture with a very low carbon

with a very low carbon footprint

Fruit was picked early and de-stemmed before being pressed into stainless steel for closed top fermentation and left to age for five months before blending

dill and fennel

short maceration (5 days)

'Flickering through my naked thoughts' Cocktail Culture with a very low carbonNatural Red Wine Vinification: Grenache Noir from our vineyards on the hillside of Valgrand just outside the village, macerated in the directly pressed juice of Cinsault from Le Mazel. The maceration was long, a little more than 9 months. This because the winter and the cold came early in 2023, and we didnt wanted to press the grapes in the cold cellar and expose the wine to the risk that follows with that. Instead, we waited until the cellar regained