At Kuentz-Bas, winemaker Samuel Tottoli sources his Pinot Noir from vineyards of marl and limestone in the village of Husseren-les-Châteaux. This semi-carbonic maceration—a technique traditionally employed in Beaujolais—gives loads of lively, juicy fruit, notes of sweet spice, and dangerously supple tannins.
The wine was then aged in foudres and bottled without filtration. Watch out: this Pinot goes down almost too easily.
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