Domaine de la Grosse Pierre, Fleurie "Bel Air", 2022 Reorder adding a layer of complexity

adding a layer of complexity and depth

and a long

Fermentation with indigenous yeasts and aging in French oak

or braised short ribs

is celebrated for its commitment to biodynamic viticulture and minimal intervention winemaking

Domaine de la Grosse Pierre, Fleurie "Bel Air", 2022 Reorder adding a layer of complexityElegant Gamay from third generation vigneronne Pauline Passot, who took over in 2016 after working as a sommelier in Lyon and at Seresin Estate in New Zealand. Her grandfather Georges Passot founded the domaine in 1960. From pink granite terroir in Fleuriejust 0. 5 hectares of the estate's 9 total. Semi carbonic maceration with indigenous yeasts over 12 days at low temperature, then 11 months in concrete tank without racking. No fining, no filtration,