Roussanne 50% Marsanne 50%
50% of each variety, destemmed and macerated on skins for 4 days, then pressed. Other 50% destemmed and pressed directly. Both cold settled for 2 days at 10°C before racking into 500L tonneaux. Fermented and aged in second and third passage 500L tonneaux. Wine left on heavy lees for around 10 months after fermentation with occasional batonage. Blended after 12 months into 25HL unlined concrete and aged for another 9 months.
- Standard 0,75 lt
- Magnum 1,5 lt
Adding skin to a classic blend.
50% Roussanne, 50% Marsanne.
50% skins, 50% no skin.
When these 2 varieties get together, the results are manna for the mortal palate; with skins, it's manna for Menrva.