the base for marmalade and parfums but rarely in the kitchen

I Crozes-Hermitage arbejder Domaine des Entrefaux med Syrah fra Beaumont-Monteux og Chanos-Curson

men med en renhed og drikbarhed

The grapes are fermented spontaneously after destemming and pressed after a full 3 weeks of maceration

but still with a focus on freshness and structure — a hallmark of Infantado's artisanal ports

NV, Vieux Macvin de Savagnin Trebbiano the base for marmalade andThis is an allocated wine. Maximum 1 bottle per person. Vieux Macvin de Savagnin is Franois Rousset Martins interpretation of the classic Jura specialty Macvin du Jura, a historic vin de liqueur made by blending grape must and grape brandy from the same estate. The cuve is made in Savagnin and is only produced in select years. It is aged for several years in barrel, reflecting both the regions tradition and the producers focus on slow maturation and