Les Freres Soulier "l'Oume" 2019Regular price $35.00 Save $-35.00
Cinsault, Grenache and Syrah. A light, ethereal red. Fermentation uses a method starting to be known as "le trempouillette," or a little dip. This is a kind of intracellular fermentation that eschews full carbonic maceration. Charles Soulier: “I start with a carbonic maceration. Then, when it’s started, and we sense that the fermentation has started in the berries, I do another pressing, with the same grapes that were in the parcel, and I fill the tank and my grapes with direct-press juice,” explains Charles. “To break the slightly too-carbonic dynamic that can give a malic and a nauseating bonbon thing that I don’t like. It seals the tank, and plus you start to extract a bit of stems.” 6 months ageing in oak barrels. No filtration or fining.