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|Grapes||Pinot Blanc, Riesling, Pinot Gris|
|Vineyard/Cellar Practices||Certified Organic, Biodynamically Grown, Low-Intervention, Vegan, Skin-Fermented|
Though Yann Durrmann’s grandfather was a shoemaker by trade, he owned a few vineyards as well. These vineyards, on steep, rocky hills in the town of Andlau, in Alsace, became the basis for the winemaking operation begun by Yann’s parents in 1979. Certified organic since 1998, the farm has been fully in Yann’s hands since 2018. Not only does he employ sheep instead of chemical fertilizers, Yann also chooses not to plow or to cut the branches of the vines during the summer, in an effort to keep as much carbon sequestered in the vineyard as possible. For this orange pét-nat, Yann blended 50% pinot blanc—destemmed and macerated on the skins for three weeks—with 25% pinot gris and 25% riesling (both directly pressed and fermented separately, to avoid excessive tannin and rosé coloring). Fermentation continued in the bottles, which were subsequently disgorged and corked without the addition of sugar. This is a hearty, fruity orange pét-nat to satisfy the farmhouse sour fans among you! Tart, bubbly tangerine and clementine flavors, with a touch of tannin. Certified organic, biodynamically grown, low-intervention, vegan, skin-fermented.