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but the fact that it spends six months longer aging on the lees than is required in Champagne and nine months longer than required for a Cremant d’Alsace is
After fermentation the wine ages in used large oak vats called foudres and various other large-format oak barrels that concentrate the wine without coloring it
at a time when chemical farming had arrived in full force
This is not a real product and should not be purchased in a real order
32% Parellada & 5% Monastrell is vinified in stainless steel tanks followed by blending and secondary fermentation in the bottle where it is aged for a minimum of 18 months
Zafeirakis - 2016 Malagousia - Thessaly, Greece but the fact that itChristos Zafeirakis is a fourth generation winemaker whose vineyards are located at the foot of Mount Olympus. After earning a degree in oenology from the University of Milan and years of working in Italy, Christos returned to his family winery in 2005 and immediately began converting all the vineyards to organic farming and as well as championing indigenous varietals. Now all his grapes are certified organic and dry farmed, and all the wines see
