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an agronomist and agricultural engineer
Giulio has stopped using sulfur altogether
he is the active manager running the farm
or creamy vegetable dishes
it is encircled by Latricières-Chambertin to the north
Mad Med "L'Orange" VDF, Provence, France 2025 1L merch an agronomist and agricultural engineerVermentino and Sauvignon Blanc grown on calcareous soils, destemmed and macerated in infusion for 4 weeks. Native yeast ferments in concrete tank, without enzymes, fining or filtration. Bottled with minimal sulfur. A new project from the owner of Domaine de la Mongestine, Harry Gozlan, and its winemaker, Maxime Gamard. Sourcing grapes from organic vineyards in Provence, Max employs the same winemaking techniques he uses at Mongestine to produce
