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David ferments with wild yeasts
or make my wines less cloudy just for the sake of the conservative Hungarian market”
Vinification: hand harvested
50% whole cluster and 50% destemmed in clay amphora (300-3500L) between 4-6 weeks without temp control
Region: Auvergne
Catherine Dumora, L'Egrappille "(R)ti" Price_75+ David ferments with wild yeastsGrapes: Sauvignon Blanc Region: Auvergne, France Vintage: 2021 Viticulture: Organic Soils: Sand + Limestone Vinification: Hand harvest, direct press Fining or Filtering: None Sulfur: Minimal added Notes from the Importer: Originally from just south of Bordeaux, Catherine Dumora studied anthropology and travelled the world gaining experience and an appreciation for the ways of farming from yesteryear. Eventually relocating to the Auvergne, she
