Produser's Notes: Syrah grapes are wild: they need time both in aging and in the bottle. Vinification is done with whole bunches, crushed to release the juice. Pump-overs and punch-downs are kept to a minimum to allow for gentle extraction. After pressing, the Brézème spends two winters in the cellar in large oak casks and demi-muids, until it mellows. It is ready for bottling when the primary fruit gives way to the aromas of Brézème.
Choosing a selection results in a full page refresh.