vin naturel
This is a vermouth made with a base of red wine, some grappa made in our own distillery at the farm, and herbs grown in our massive garden, or picked around the house. A touch of honey added in the end brings this vermouth to around 10g of sugar.
Muscaris, Müller-Thurgau and Bacchus were direct pressed. Pinot Blanc and Silvaner had a touch of skin contact for about 2 days, with stems, before being pressed. Johanniter was fully fermented on the skins without stems.
Retrouvez tous les vins de :
St Jacques - Maxime Magnon - Maxime Magnon
Bar Restaurant Caviste
6540 KM
Titulus