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fermented with wild yeasts in chestnut botti and concrete
on soils shaped by a massive volcanic eruption 300 million years ago
The agave is harvested from the wild at ~25 years old and the abundance of flavors absorbed over the plants long life are reflected in the final product
It’s complex
Kevin et Karine Lauverjat (Moulin des Vrilleres) Sancerre 2025 NO GTIN fermented with wild yeasts inMoulin des Vrillres was an actual mill: the Lauverjats ground wheat beside the Belaine long before anyone knew them for wine, and neighbors in Sury en Vaux still call the domaine by the mill's name. Kevin came home in 2019, after studying in Beaune, to work alongside his mother Karine across 13 hectares of Sancerre, farmed with grass cover between the rows and seaweed sprays that have cut their chemical mildew treatments by about a third since 2008.
US$ 35.00
US$ 35.00
US$ 35.00
