ClosduTueBoeuf,VinBlanc2019

A small family owned vineyard dating right back to the middle ages, converted to organic back in 1996 and there’s been no artificial winemaking aids or techniques since 1994. Wild yeast fermentation, six months lees ageing to add a little more texture and soften the acidity slightly. this is Loire valley Sauvignon jam packed with minerality, crisp and clean with refreshing acidity and a long dry finish.