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Winemaking: Native yeast fermentation in large oak vats
Bio: Corinne Lamiot and her son
4% Pinot Meunier
no sulfur and is began in neutral barrels
the ones that choose to remain find themselves awash in a newfound wave of recognition
2021 Adroît, Nero d’Avola | Mokelumne River, Lodi, California Leithaburg Winemaking: Native yeast fermentation inVarietal(s): Nero d'Avola from Shergill Vineyard in Mokelumne River AVA Vineyard Management: Organic Winemaking: Whole cluster, Native Yeast Fermentation, Unfined Unfiltered, Minimal Sulfur at bottling Vegan: Yes Typicity: Typical flavor profile for Nero. There are less dried herb aromas than we would find on its home turf in Sicily. Bio: Chris Millers foray into low intervention Californian wine has been really exciting to watch evolve. His
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