Description
ferments with native yeast (stainless to start)
Only wild indigenous yeasts are used and maceration times for the red wines tend to be 12-14 days
FINISH: Lingering dried fruit with a hint of sweetness and rye spice
That etymology tracks: a stream once flooded the valley’s entrance
The Dead Fred Vineyard fits this bill
2009 Suenen 'O’Enotheque' Grand Cru Blanc de Blancs Extra Brut Millesime, Champagne, France Far Mountain ferments with native yeast (stainless
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