Château le Puy is certified Biodynamic by Demeter and the approach to
making the wines is admirable and similar to many of the other estates we
import. Grapes are brought in to the winery whole and un-crushed; they are then
fermented using indigenous yeasts with little or no sulfur dioxide to preserve
them. Following fermentation, the wines are aged up to two years in seasoned oak
casks and barrels of various sizes. When the time comes to bottle the wines, the
process takes place in the middle of the lunar cycle and without any filtration.
The bottles are corked and protected by a wax seal.
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