2023 Domaine du Nozay Sancerre, Loire, France Nøvice Making of: Grapes are hand-harvested

Making of: Grapes are hand-harvested and whole bunches are fermented in an open-topped barrel for about 10 days with only indigenous yeast

This vintage delivers a structured yet accessible profile—wild berries

The wine was racked from barrel to tank and bottled without fining or filtration and only a small amount of SO2 added at bottling

where wild boars roam

and uses only native yeast

2023 Domaine du Nozay Sancerre, Loire, France Nøvice Making of: Grapes are hand-harvestedAll Biodynamically farmed off of Kimmeridgian soil. " The grapes from these vines are pressed by a pneumatic press, which has the advantage of not "jostling" the grapes and therefore obtaining a very clean must. Vinification takes place in barrel shaped stainless steel vats and terracotta jars creating a natural vortex so that they last as long as possible, no SO2, no artificial yeasts only the native yeasts of the grape, no superfluous additives and