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Lise and Bertrand Jousset founded their winery in Montlouis-sur-Loire in 2004
Côte Chalonnaise
Soils: Alluvial + Gravel
sandstone with basalt
Kamara "Nimbus Ritinitis" Grape_Tempranillo Lise and Bertrand Jousset foundedGrapes: Assyrtiko Region: Thessaloniki, Greece Vintage: NV Viticulture: Organic Soils: Clay + Schist Vinification: The skins of Assyrtiko macerate in stainless steel tanks with the must for 5 8 days at low temperature. The grapes are destemed. After removal of the pomace, the must produced by the first run juice ferments at 18 21 C for 20 30 days. During the fermentation high quality pine resin from the mountains of Evia is added, following the
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