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Bio: When Bernard Burgaud inherited his father's vineyards in the 1980's
Bio: Growing grapes along the Nahe and its many tributaries is always fraught with the threat of frost
After much experimenting and decades of shared experience
Meyer only uses native yeast and no additions during fermentation
Now with his sons are part of Marcolini's dream to bring diversity to the area not only in the vineyard but with an apiary
2021 Timothée Delalle 'La Burette', Gamay + Cabernet Franc | Indre-et-Loire, Loire Valley, France Kamptal Bio: When Bernard Burgaud inheritedVarietal(s): 75% Gamay 25% Cabernet Franc Vineyard Management: Converting to organic Winemaking: Spontaneous fermentation, no additions save sulfur at bottling (if needed) Vegan: Yes Typicity: Atypical, for the blend but otherwise drinks clean. Bio: Timothe Delalle is relatively new on the radar, and practically unheard of here in the states, but he's been practicing his craft in Geneva and under the guidance of Jacky Blot of Montlouis fame. Timothe's