2023ValerieTissotPoulsard,Arbois,Jura

<p>From 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. Élevage is in neutral oak and stainless steel on fine lees with minimal sulfur and no fining or filtration. The 2023 is feather-light and vivid—wild strawberry, red currant, rose petal, and white pepper</p>