L' Atelier Du Vin Carafe Classic with pen

And she goes on with vinification: indigenous yeasts and no enzyme

who represents the latest generation

Alisa Barry opened a café in Atlanta to share her passion for cooking and eating as an artful ritual

gentle flavors and tannin extraction

This wine provides an introduction to the spirit of Pichon Baron and can be enjoyed young or aged in the cellar for 15 years or more

he added the now infamous Silex

The Hofer family farms vineyards in Auersthal

Malolactic fermentation is conducted in the same vats

took the reins at an estate that boasts 20+ acres of the finest vineyards in and around Côte Rôtie

Olivier Leflaive in mutual agreement with his family

Every year this grape is pressed as they used to press it in the seventeenth century

The one relatively novel approach that Klaus-Peter has adopted for many of his white wines is to allow the grapes to macerate on their skins for thirty or forty hours prior to pressing them and running off the juice to fuder for fermentation