Soils: Marl Limestone + Clay
Vinification: 50% of the grapes are pressed directly at harvest and the resulting must is then poured over the whole clusters in tank. The fermentation begins in the pressed must initially, but an extended maceration takes place within the skins of the whole clusters where the fermentation begins inside the berries. It is then pressed normally which produces a “half orange” wine with unique qualities.
Aging: 9 months
Fining or Filtering: None
Sulfur: Minimal added
Notes from the Importer: Maxime Crotet is only two vintages into his solo adventure and is already causing quite a stir. He worked his way up from cellar rat to winemaker with Frederic Cossard, a pioneer in the Natural Wine world. A Burgundian at heart, the 2021 vintage forced Maxime to look for grapes in other regions for his inaugural harvest. Approaching his 3rd vintage in the fall of 2023 he was already completely sold out of wine by the spring.
He seeks to vinify as naturally as possible, using no additives unless necessary. He uses only indigenous yeasts, and all reds are fermented using whole clusters. Only minor corrections of SO2 are made at bottling if deemed necessary.
The results are remarkably pure, vibrant expressions of fruit, terroir and technique that are a rarity.
Lower spice levels than traditionally vinified Gewurztraminer are the result of this unique process. Rich in texture and complexity, the lines are very fine here with nice acidity, some exotic fruit and nice tension.