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Louis-Antoine Luyt vinified their grapes for them and Cruchon was born
The wine is oxygenated daily via remontage and delestage before being racked into large format concrete tanks and 225l French oak barrels at the end of primary fermentation
Stefan Wellanschitz likes the phenolic notes of skin-fermented wines but was looking for a way to preserve the wine's elegance
High toned nose
Only truly passionate winegrowers are willing to carry on the traditions that have come down through the generations since the ancient Greeks first planted vines on the steep
Bartolo Mascarello Dolcetto d'Alba 2024 Valais Louis-Antoine Luyt vinified their grapes
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