Cailloux 2015

Old Gamay vines - between 45 and 90 years old - from three terroirs in Leynes: Balmont, Batailles and Ganivets.

Made from catarratto (macerated for 30 days) and grillo (macerated for 8 days), a natural sparkling wine vinified in concrete vats and then refermented in the bottle by adding fresh juice. Unfiltered, not disgorged.

The small appellation Château-Chalon (50 ha) is located on the slopes surrounding the remarkable site of the eponymous village and is dedicated to the Savagnin grape variety vinified as a yellow wine: its exceptional marl terroir gives it the finesse and intensity of this type of vinification.

All the fruit of Mondeuse, vinified by carbonic maceration, with a character that is both earthy and light.

Trebbiano, not specifically Sicilian, benefits here from a beautiful high altitude terroir and even more so from the demands of a winemaker in strong empathy with his land: healthy harvest, vinification in stainless steel vats with a 2-day maceration with the skins, maturing in stainless steel vats and barrels.

Malvasia di Candia Aromatica macerated for 60 days with the skins, vinified and aged in vats. Underwent second fermentation after the addition fresh juice from the 2014 harvest, before spending 24 months on its lees. A beautiful golden colour - that of the very ripe grape, a complex and aromatic wine.