Description
then whole-cluster macerated for 2 weeks with hand punch-downs daily
Aged in Cuve Inox
with a sapid and mineral finish characteristic of the sandy soil of Roero
In Remington Norman and Charles Taylor’s book
2019 Tom Gauditiabois Exploration 5 Brut Nature, Champagne, France Yuki No Bosha then whole-cluster macerated for 2Gauditiabois's all Meunier bottling, vines planed on limestone in the village of Chzy sur Marne. Arrives March 2026.
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