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Most years we co-ferment between 2 and 4 per cent viognier with the shiraz
Much the same on the palate
Many of these wines are rare
a ripe dessert wine
Pierre Chermette Vissoux Cuvee Traditionnelle Origine 2016 les-courtilles Most years we co-ferment betweenVissoux's emblematic Cuve Traditionnelle Vieilles Vignes was first bottled in 1986 at the behest of Jean Brouilly, the Michelin starred chef of Tarare Restaurant. The idea behind this wine was to be a counter reaction to the prevailing, highly industrial tendencies in Beaujolais of the time. It instantly caused a sensation, launching the fame of the Chermette wines and igniting heated debates within the region. Inadvertently or not, this low sulphur,
