2019 La Stoppa Ageno Bianco Emilia IGT, Emilia-Romagna, Italy Jamaica • 45-day élevage in Concrete

• 45-day élevage in Concrete

2017 Craven Faure Vineyard Pinot Noir

2018 Domaine de L'Envol Gewurztraminer 'Letzenberg' Maceration Alsace

2018 Albert Boxler

2018 Matthieu Barret Domaine du Coulet 'Black Flag'

2019 La Stoppa Ageno Bianco Emilia IGT, Emilia-Romagna, Italy Jamaica • 45-day élevage in Concrete90% Malvasia 10% Ortrugo & Trebbiano Toscano. The varieties are co planted and the vines average 30 years of age. The fruit is co harvested, destemmed and fermented with native yeasts in tank. Maceration with the skins lasts around 4 months (warmer vintages usually entail a shorter time on the skins and the cooler ones a longer stretch). Malolactic fermentation normally occurs. In the spring the wine is racked into botti and aged for at least a year,