NV Champagne Chavost, Blanc de Chardonnay Extra-Brut, Champagne, France Nicolas Joly it was fermented to dryness

it was fermented to dryness on its skins for nine days and was raised in stainless steel

2015 Mount Eden Vineyards Cabernet Sauvignon

The Cab undergoes carbonic macerated and the Gris fermented on skins for 30 days

Neuburger Betont

2016 Cantina Giardino Drogone Aglianico d'Irpinia

NV Champagne Chavost, Blanc de Chardonnay Extra-Brut, Champagne, France Nicolas Joly it was fermented to dryness100% Chardonnay, all of it comes a 100 % from Cuve (first press) 100 % done in thermo regulated stainless steel vats. No use of added sulphites, settling is done without enzymes, no tanin nor coal, no chaptalisation. Spontaneous alcoholic fermentation (indigenous yeast) at 17C and spontaneous malolactic fermentation (indigenous bacteria) at 20C. Once ready, wines are not finned (means clarified) before bottling, no acidification nor deacidification.