The wine is spontaneously fermented with the grapes’ own yeast cells and aged in used oak barrels sur lie to preserve freshness and provide textural depth

The result is a complex and age-worthy wine with historical roots and a clear expression of terroir

hvor Maxime & Lucie Salharang tager Jurançon-hvidvin til nye højder

It is fermented with spontaneous yeasts in a mixture of steel tanks

2024, Riesling Classic La Bulle à Jules* The wine is spontaneously fermentedA dry and zesty natural Riesling, bursting with freshness and crisp minerality. Unfiltered and unadorned, its a pure expression of the grapelively, lean, and intensely refreshing.