2023 Valerie Tissot Poulsard, Arbois, Jura Emidio Pepe ” with each pod consisting

” with each pod consisting of barrels grouped to create specific sensory profiles

Total Sulfur: less than 60 mg/L

Aged in 5 year old barrels for 18 months

Famously revived by Jo Pithon and the source of some of his top wines

they prefer to use thetraditional steccatura method to keep the cap submerged

2023 Valerie Tissot Poulsard, Arbois, Jura Emidio Pepe ” with each pod consistingFrom marl and limestone parcels around Arbois, the Poulsard is hand harvested and sorted, then fermented with native yeasts in tank with a gentle, short infusion (partial whole clusters, light pump overs) to keep tannins ultra fine and color pale. levage is in neutral oak and stainless steel on fine lees with minimal sulfur and no fining or filtration. The 2023 is feather light and vividwild strawberry, red currant, rose petal, and white pepper