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Auxerrois and Pinot Blanc all destemmed and macerated for four days
Grapes are hand-harvested from granitic-quartz and limestone soils and aged in stainless steel tanks
Patrick Bouju and Justine are at the helm of this collaborative project with Max and Rosie Assoulin
this has a beautifully aromatic nose of orange blossom
It undergoes skin maceration for two weeks and elevage for 6 months in old oak barrels
Bergkloster, Super Lecka 2021 Muscat à Petit Grains Auxerrois and Pinot Blanc allThe Bergkloster estate has been in the family for five generations, now tended by Jason who has been studying winemaking since 2013.. The mountainous vineyards cover around 8 hectares in Westholfen, growing from limestone and clay marl substrate. Despite the risk, Jason prefers to depend almost entirely on nature during the growing period, harnessing the wind and landscape just as the Roman's once did in the area. Steeper slopes allow the sun to shine
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