Poulsard Côtes du Jura Rouge

He and his unequal brother Trousseau were the ones who pulled the rug out from under our feet back in Angers. It's unimaginable how such a light, almost fleeting wine can have such an indescribable presence. I had never experienced anything like it before. I was, no, I am deeply impressed! The wine was grown on limestone, harvested by hand, completely destemmed and fermented on the skins for around 15 days - I would like to repeat that the Pigniers do NOT use pure yeasts, so everything is fermented spontaneously with natural yeasts. The grape skins that floated to the top were always submerged by hand, so extraction was gentle. It then went into aroma-neutral wooden barrels for just over seven months without any sulphurous acidity and was bottled without pumping, i.e. by gravity - on a "fruit day" according to the lunar calendar. This is how it was created, this wine with a promising aroma of small red fruits, which seems to move lightly and fleetingly like a breeze and has an indescribable presence. It's a shame that this Poulsard will hardly be available to buy.