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He adds some carbon dioxide gas to protect the grapes at the beginning of fermentation and does not use any temperature control
Aging: 12 months in foudre
Vinification: spontaneous fermentation in stainless steel with indigenous yeasts
Vinification: Hand-harvested
In the mid 1990’s
Crinquand "Chardo D'Jopin" Explore_Large Format He adds some carbon dioxideGrapes: Chardonnay Region: Arbois, France Vintage: 2023 Viticulture: Biodynamic Soils: Clay + Chalky Limestone Vinification: Direct press then fermented and aged in barrels Aging: 12 months Fining or Filtering: None Sulfur: None added Notes from the Importer: The story of Julien Crinquand in many ways mirrors this modern day Jura wine playbook. In the middle of the last century, Crinquands Grandfather acquired a 12 hectares farm in the hillsides
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