フルーティさとイースト香がしっかり
ちゃんとしたグラスで飲みたかった
飲み過ぎでないときにちゃんと味わいたかった（≧∇≦）
ウェブサイトより:
Generally speaking, Prévost makes only one wine, which, ignoring the aforementioned 20 ares of co-plantation, is always from a single variety (meunier), a single vineyard (Les Béguines) and a single vintage. Emphasis is firmly placed on the vineyards rather than the cellar, and the work done according to natural rhythms, without chemical pesticides or herbicides of any sort. “The important thing for me is to harvest ripe grapes,” says Prévost, who doesn’t chaptalize his wines. He adds, however, that he sees ripeness as “less about sugar richness than physiological maturity,” and that the average alcohol level is about 10.5 degrees at harvest. The winemaking is as natural as the vinegrowing: the wines are fermented and aged in 450- to 600-liter barrels, fermentation is always with indigenous yeasts, and the wines are bottled late, usually around July, with a minimum amount of sulfur and without fining, filtering or cold-stabilization. The bottles are all disgorged at once, and spend a total of three years sur lattes before release.
フルーティさとイースト香がしっかり ちゃんとしたグラスで飲みたかった 飲み過ぎでないときにちゃんと味わいたかった（≧∇≦） ウェブサイトより: Generally speaking, Prévost makes only one wine, which, ignoring the aforementioned 20 ares of co-plantation, is always from a single variety (meunier), a single vineyard (Les Béguines) and a single vintage. Emphasis is firmly placed on the vineyards rather than the cellar, and the work done according to natural rhythms, without chemical pesticides or herbicides of any sort. “The important thing for me is to harvest ripe grapes,” says Prévost, who doesn’t chaptalize his wines. He adds, however, that he sees ripeness as “less about sugar richness than physiological maturity,” and that the average alcohol level is about 10.5 degrees at harvest. The winemaking is as natural as the vinegrowing: the wines are fermented and aged in 450- to 600-liter barrels, fermentation is always with indigenous yeasts, and the wines are bottled late, usually around July, with a minimum amount of sulfur and without fining, filtering or cold-stabilization. The bottles are all disgorged at once, and spend a total of three years sur lattes before release.
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