Description

spontaneous fermentation in anfora with indigenous yeasts

Vineyard: At Last Farm

The resulting brew offers striking varietal purity

Eigashima Shuzo

1999 Vincent Couche 'Sensation' Millesime, Champagne, France Insula Vinus spontaneous fermentation in anfora withA blend of Chardonnay from Montgeaux off of calcareous chalk and Pinot NoirBuxeuil on clay, marl and limestone. Fermented and aged for 4 months in barrel before aging for 20 years in bottle, then disgorged with 5g of dosage.

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1999 Vincent Couche 'Sensation' Millesime, Champagne, France Insula Vinus spontaneous fermentation in anfora with

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