Wild yeast fermentation and very low doses of SO2 (volcanic sulfur) are added. The wine is bottles in March without filtration.
Aged in tank for 6 months.
NEW! In opposition to waste, Guillaume Lefevre uses the fruit from the press of the Pomponette Rosé to make this provencal quaffer. It's easy drinking for sure, but not lacking in great material. A serious value from the biodynamically farmed fields of Domaine de Sulauze