2016 Maxime Magnon La Begou Blanc, IGP Vallee du Paradis, France Les Grandes Vignes Manzanilla butts are then used

Manzanilla butts are then used for a traditional cask fermentation using the natural yeasts from the vineyard

it is still so tensile and nervous and cut

and it matured the compulsory six years after the harvest under a veil of yeasts

2019 Domaine Yves et Mathilde Gangloff Condrieu Rhone

but Fred’s Bitter 34 takes the category to an entirely new level

2016 Maxime Magnon La Begou Blanc, IGP Vallee du Paradis, France Les Grandes Vignes Manzanilla butts are then usedOld vines of Grenache Gris, Grenache Blanc, Carignan Gris planted on limestone soils. All fermented with native yeasts in foudre, aged in old barrels for 10 months.