Altesse Vin de France
From the appellation of Bugey on limestone and marl soils. Harvested on September 15th. Directly pressed, lightly decanted (12 hours), indigenous yeast fermentation (usually lasts two months) in barrel with no added sulfur. Aged in barrel (no new oak) for about 11 months, then racked with minimal SO2 adjustment. No fining, no filtration, bottled before the next harvest. Practicing organic.