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Fermented in stainless steel and aged for 18 months in large oak casks
The distillery itself has embraced modern techniques for its distillation process and has become the first 100% biomass heated distillery in Scotland
Having abandoned his plans to become a civil engineer
Natural yeasts and whole cluster co-fermentations are central to his winemaking process
Maceration on the skins for 21 days and then aged for six months in stainless steel tanks – no oak treatment
Domaine Meo-Camuzet Vosne Romanee, Burgundy, France 2017 skin contact Fermented in stainless steel and
