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Kidoizumi developed a method where large amounts of lactic acid producing bacteria are cultivated on the premises are added to a starter kept at very high temperature
which underwent around 15% mash fermentation for 6 days
intervention in the cellar is very low and is often a slow process that respects the personality of the wine and the vintage
Their focus for Birichino is on very old vines planted in the late 19th and early 20th centuries
in Asheville
Morel Macvin du Jura Rouge NV Chihuahua Kidoizumi developed a method whereOrganic. This traditional Jura fortified infused wine is drawn entirely from vintage 2019. Maceration for one month of whole clusters of Trousseau in eau de vie de marc hailing from 2015. After the infusion process, Morel allowed the macvin to age three years in neutral barriques.
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