Region:
Jura
From vines planted on clay, the whole bunches of ploussard fermented for three weeks and were then pressed off to barrel for six months. Somewhat more generous in spice, depth and earthiness than other lighter examples.
Region:
Jura
From vines planted on clay, the whole bunches of ploussard fermented for three weeks and were then pressed off to barrel for six months. Somewhat more generous in spice, depth and earthiness than other lighter examples.