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Viticulture: Each of Lassaigne's parcels are farmed organically with extra emphasis placed on picking at optimum ripeness.
Vinification: 35 Year Old organic vines are harvested by hand at maximum ripeness, destemmed and lightly pressed. Fermentation occurs in stainless steel. Only native yeast is used. Malolactic completes naturally. The domaine has been disgorging by hand and without sulfur for 32 years. The wine is aged in new & old barrels for 12 to 24 months & held in bottle for 1 to 5 years until it is disgorged, corked & released.