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François Pinon Vouvray Silex Noir
The fruit is harvested by hand, rigorously sorted and whole-cluster pressed. The juice flows by gravity into tank for a spontaneous native-yeast fermentation that lasts 2-3 months; it stops naturally in Pinon's cold cellar carved into the tuffeau hillside. The wine is aged on its fine lees for 4-5 months in a variety of used oak ranging from 500-liter demi-muids to 20-hectoliter foudres. Silex Noir is vinified and aged just like its Deronnières and Trois Argiles counterparts; it comes out the most potently mineral and racy, with varying levels of sweetness, usually in the demi-sec range. The 2018 vintage finished with 26 grams RS and 4.1 grams acidity.
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François Pinon Vouvray Silex Noir
François Pinon Vouvray Silex Noir
The fruit is harvested by hand, rigorously sorted and whole-cluster pressed. The juice flows by gravity into tank for a spontaneous native-yeast fermentation that lasts 2-3 months; it stops naturally in Pinon's cold cellar carved into the tuffeau hillside. The wine is aged on its fine lees for 4-5 months in a variety of used oak ranging from 500-liter demi-muids to 20-hectoliter foudres. Silex Noir is vinified and aged just like its Deronnières and Trois Argiles counterparts; it comes out the most potently mineral and racy, with varying levels of sweetness, usually in the demi-sec range. The 2018 vintage finished with 26 grams RS and 4.1 grams acidity.
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From $8.40
Original: $28.00
-70%François Pinon Vouvray Silex Noir—
$28.00
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Description
The fruit is harvested by hand, rigorously sorted and whole-cluster pressed. The juice flows by gravity into tank for a spontaneous native-yeast fermentation that lasts 2-3 months; it stops naturally in Pinon's cold cellar carved into the tuffeau hillside. The wine is aged on its fine lees for 4-5 months in a variety of used oak ranging from 500-liter demi-muids to 20-hectoliter foudres. Silex Noir is vinified and aged just like its Deronnières and Trois Argiles counterparts; it comes out the most potently mineral and racy, with varying levels of sweetness, usually in the demi-sec range. The 2018 vintage finished with 26 grams RS and 4.1 grams acidity.
