“a minima” means, literally, “to appeal against a very light sentence”.
The idea for this wine came from a simple observation, freely inspired by Mr. Jules Chauvet* 1960: “Adding sulphites to the harvest is not advisable, knowing that both the yeast and intracellular fermentations give the best yield when there is no SO2″. a minima is the reflection of its birthplace: the wine-maker helps its birth and supports it.
The notion of respecting the grape reaches its paroxysm here. Intensive work is carried out before the harvest (biodynamics, etc.) and during the harvest (harvesting by hand, sorting, using gravity, etc.) Once the grapes are in the vat, we use no sulphur and the fermentations start naturally.
This is our a minima philosophy.
Alcohol percentage: 12 %