Grapes for the Broc Cellars 2017 Valdiguie went through partial carbonic fermentation, making for an easy drinking, light-bodied natural wine. The vintage had very low yields, almost half what is typically expected. I might drink this wine with a slight chill, but I would definitely drink it next to a BLT or some alpine-inspired cooking.
At Broc Cellars, all wines are made using spontaneous fermentation, a process that means they only use native yeasts and bacteria that exist on the grapes in order to make wine. This is unlike many of the wines you will see in grocery stores or on wine shop shelves and in restaurants. They don’t add anything – this includes nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents. Sulphur is a naturally occurring element in all wine, the amount found can vary. Broc adds little to no S02, depending on the wine and style.Learn More
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