Natural wine has no uniform definition. It is a general term used to describe artisanal wine made using organically and/or biodynamically hand-picked grapes which are vinified with little or no intervention. Winemakers often rely on indigenous yeast to catalyse natural fermentation, avoiding the use of any chemicals, additives or sulphites.
The result is wine which is alive, energetic, vibrant and unexpected – a welcomed contrast to the industrial practices of the wine industry.

Name of Estate/Domaine:
Le Clos du Gravillas

Vintage: 2019

• Late Hand harvest.
• Maceration pelliculaire
• cold settling of the must
• Indigenous yeasts in stainless steel.
• fortified by a brandy (made from the marc of the crushed grape skins) being poured over it, a process known as mutage sur marc. This fortification with 8-10% pure grape spirit stops the fermentation when it reaches the minimum allowed in the appellation of 125 g/l residual sugar and brings the wine to 15%
• The wine remains in stainless steel vats for 9 months

Food Pairing
 Chill it and guzzle it as an aperitif or with strawberries or fruit or savoury tarte tatins.