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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
It macerates with the skins for about 3 months—however long it takes to reach total dryness--with no temperature control and no sulfur
planted in 1999) Certified organic (BioGro) with biodynamic practices Winemaker: Nicholas Brown 85% foot-crushed with 4-18 hour skin contact
He went back to school in Rioja for An advanced degree in viticulture and enology and started his first wine project there with friends
Nice backbone
Calsac Champagne L'echappee Belle 1.5L 14 Yr. Stefan Wellanschitz likes the phenolicOrganic. 100% Chardonnay. The fruit for this cuve is taken mainly from 1er cru vineyards in the Cte des Blancs, particularly the village of Grauves, which known for its cooler microclimate (70% of the base wine comes from these sites). The vineyards were planted by Etiennes grandparents, who are both from Grauves. Beginning in 2011, Etienne has kept a perpetual reserve just for this cuve, and 30% of the final blend is produced with that reserve.
