grapes ("you wouldn't eat it, you toss it on the
ground") stemmed and crushed beneath the feet
of a pretty vendengeur, before being hand-cranked above
the 20 HL stainless tanks, poured in and started on 6
weeks of pigages, aeration, and remontages before 2/3
goes into Allier (400L) oak (whenever last year's wine
is ready to come out of them...)
would you believe foreigners come
(and stomp!) on their honeymoon?
goal is to make one of the rarest of wines imbued
with moments of light, a nectar that blends with good friends
to turn day to day into fond memory."