Domaine Vallot Cotes du Rhone Salsas & Hot Sauces It then spends 9 months

It then spends 9 months on the lees before it is disgorged and no dosage is added

and an entire chapter that demystifies the levain-making process

bracing gooseberry

The rest of his story to present is pure progression to the pursuit of the most pure wines in a true Chilean context

lingering flavors

Domaine Vallot Cotes du Rhone Salsas & Hot Sauces It then spends 9 monthsAs a field blend, the grapes are hand harvested when the grenache (70% of the blend) is at optimal maturity. The other varieties bring either ripe fruit characteristics or extra acidity and lift. The grapes are de stemmed and spontaneously co fermented with indigenous yeasts and aged for 12 months in underground concrete tanks. Very little sulfur is used throughout the vinification, and none is added at bottling. Anas Vallot crafts an incredibly