Chateau Yvonne "Vin Mousseux" Hungary removing water shoots) helps ameliorate

removing water shoots) helps ameliorate these risks and reduces the need to spray for disease but is extremely labour intensive

long and absolute discipline in all stages of processing with the least possible intervention with the addition of minimal dosages

aged for 12-18 months in barrels (mostly used)

then whole-cluster fermented for 8-9 days

Aging: 5 months in tanks

Chateau Yvonne "Vin Mousseux" Hungary removing water shoots) helps ameliorateGrapes: Chenin Region: Saumur, Loire, France Vintage: 2021 Viticulture: Biodynamic + Organic Soils: Clay + Limestone over tuffeau stone Vinification: Following the hand harvest which started on the 30 of September, pressed in 3 hours then left to settle for two nights in vats. Fermented with native yeast and bottled at the end of October. Aging: 3 years on the lees Fining or Filtering: None Sulfur: Minimal Notes from the Importer: Since taking over