Pierre Chermette Vissoux Cuvee Traditionnelle Origine 2016 les-courtilles Camomile and oyster-shell aromatics

Camomile and oyster-shell aromatics

with decreasing amounts of Roussanne

crisp and lively fruit in the mouth with a clean

The wine was fermented using wild yeast and then exclusively in concrete

Bougros has a notable south-easterly exposure and the steepest gradient of all the Chablis Grand Cru vineyards

Pierre Chermette Vissoux Cuvee Traditionnelle Origine 2016 les-courtilles Camomile and oyster-shell aromaticsVissoux's emblematic Cuve Traditionnelle Vieilles Vignes was first bottled in 1986 at the behest of Jean Brouilly, the Michelin starred chef of Tarare Restaurant. The idea behind this wine was to be a counter reaction to the prevailing, highly industrial tendencies in Beaujolais of the time. It instantly caused a sensation, launching the fame of the Chermette wines and igniting heated debates within the region. Inadvertently or not, this low sulphur,