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introducing wild fermentation
Originally
Following Alsatian tradition Jean-Marc stepped into his father's shoes to make wine and has been working biodynamically since 2003
to study winemaking in Beaune
Given his uncompromising nature
Bouchard Roses de Jeanne "UR20 Les Ursules" Type_Red introducing wild fermentationGrapes: Pinot Noir Region: Cote des Bars, Champagne, France Viticulture: Organic Soils: Kimmeridgian Vinification: 1st press juice only is used Aging: 16 months on the lees in stainless steel tanks, then bottled for 2nd fermentation, aged 16 months in bottle Fining or Filtering: Disgorged Sulfur: Minimal Notes from the Importer: Cdric Bouchard had a rapid rise to Champagne stardom. Having only started his own label in 2000 after a stint as a sommelier
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