Anthony Thévenet – ‘Cuvée Julia’ Cote du Py

Hand picked as bunches at an elevation of 230m on sandy soils with a top layer of gravel. To retain freshness and purity, a short carbonic maceration in concrete vats for 8 days, later followed by full natural malolactic fermentation in concrete also.

The majority remained in concrete for maturation on lees whilst a third was sent to old 600L demi-muids for 3 months.

The resulting wine was then blended and sent to bottle without fining, filtration and finished with less that 10mg/l of SO2 added.

Vine age; 50 – 78 years old