VENDANGES
All the Regular Suspects
 
        

Still the same old methods 
As good as we can make it
       
  Field-selected 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...)
And would you believe foreigners come pick
(and stomp!) on their honeymoon?
    
.

"My 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." 

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Nicole Bojanowski, vigneronne
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