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Stefan Wellanschitz likes the phenolic notes of skin-fermented wines but was looking for a way to preserve the wine's elegance
sweet spice
Louis-Antoine Luyt vinified their grapes for them and Cruchon was born
The wine is oxygenated daily via remontage and delestage before being racked into large format concrete tanks and 225l French oak barrels at the end of primary fermentation
Palate: crisp and tangy on entry
Bartolo Mascarello Dolcetto d'Alba 2024 Valais Stefan Wellanschitz likes the phenolic
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