2023 Valerie Tissot Poulsard, Arbois, Jura Emidio Pepe they prefer to use thetraditional

they prefer to use thetraditional steccatura method to keep the cap submerged

Total Sulfur: less than 60 mg/L

From organically farmed vines on sandy

small early draw of free-run to keep fruit snap

” with each pod consisting of barrels grouped to create specific sensory profiles

2023 Valerie Tissot Poulsard, Arbois, Jura Emidio Pepe they prefer to use thetraditionalFrom marl and limestone parcels around Arbois, the Poulsard is hand harvested and sorted, then fermented with native yeasts in tank with a gentle, short infusion (partial whole clusters, light pump overs) to keep tannins ultra fine and color pale. levage is in neutral oak and stainless steel on fine lees with minimal sulfur and no fining or filtration. The 2023 is feather light and vividwild strawberry, red currant, rose petal, and white pepper