Philippe Foreau Vouvray Sec 2014

Fermentation: Spontaneous, in 300-l oak barrels (5% new) • Pressing: Pneumatic, whole-cluster direct pressing • Time on Lees: 6 months • Malolactic Fermentation: Blocked by wine's naturally high acidity • Élevage: 6 months in 300-l oak barrels (5% new) • Press Wine: Blended after pressing • Fining and Filtration: • Sulfur: 130-150 mg/l total sulfur