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"black sugar" produced on Yonaguni Island (Okinawa)
short cold maceration then fermentation and aging in aged barrels
un alcool de riz associé à 11 plantes aromatiques locales
the grape local to Fronton
Poulsard – or Ploussard – cultivated around Arbois on the clay soils this variety so enjoys
Vitovska Kamen 2016 Ciliegiolo "black sugar" produced on YonaguniA true hymn to the Carso terroir, a cuve of Vitovska vinified by maceration with the skins (18 days) in a vat dug into a block of stone ("kamen" in Slovenian) from the subsoil, then aged for 24 months in Slavonian oak barrels. A pure, terroir driven wine of great subtlety of aromas where notes of flowers, fruits and aromatic plants mingle, with a beautiful smoky mineral tension discreetly iodized that elevates the complexity and expressive power of
